Pineapple Gojju
For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.
Pineapple Gojju is a well known traditional dish of Karnataka cuisine. Gojju means gravy & pineapple is cooked in this gojju to make this flavorful dish. This dish is sweet, spicy & tangy, making this dish a perfect one. If you are a fan of pineapple, then you don't want to miss this dish. You can customize this dish by replacing pineapple with your choice of vegetable. Using ghee in cooking in this dish does makes this dish much flavorful.
Ingredients
1Cup pineapple
2Tsp tamarind pulp / 1Tsp size tamarind {Adjust as needed}
*2Cup water
1Tsp jaggery powder {Adjust as needed}
1Tsp ghee
Salt to taste
To Grind
2Tsp channa dal
2Tsp urad dal
1/4Tsp methi seeds
2Tsp sesame seeds
1Tsp jeera
5Red chili's {Adjust as needed}
1/2Cup grated dry coconut
1/4Tsp turmeric
1Tsp ghee
Tempering
1Tbs ghee
1/2Tsp mustard
1/2Tsp jeera
3Red chili's cut equally
1/4Tsp hing {Asafetida}
Few curry leaves
- Heat pan with ghee & add ingredients to grind {leaving coconut flakes & turmeric}.
- Fry them evenly till they are turned to light brown in color. Switch off heat & allow them to cool.
- In another pan add 1tsp ghee & to that add pineapple pieces.
- Fry them for few seconds. To that add water, tamarind pulp, salt & jaggery. Bring them to boil.
- Meanwhile grind the roasted ingredients along with coconut & turmeric.
- To make it a smooth paste add little water to the grind ingredients.
- Add the paste to pineapple & cook them for 10mins on low heat, till it is perfectly thick. Adjust salt, jaggrey & tamarind if needed.
- Heat pan with ghee for tempering. Add mustard , jeera & red chili's to pan. Once the mustard starts jumping add curry leaves & hing to pan.
- Add seasoning to gojju & cook on low heat for 2mins. Switch off heat & gojju is ready to serve.
Note
- You can use oil instead of ghee.
- If using tamarind, then soak it with *water mentioned above. Leave it for 30mins & squeeze the tamarind juice for cooking.
- Use "Byadagi" red chili if available or use those are available at that time.
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