Ingredients:
1 medium pineapple, skinned and cut into bite-sized pieces
1-2 cloves garlic, minced
1-2 tsps vegetable or coconut oil
1/2 tsp cumin seeds (optional)
1 tbsp black mustard seeds
A few curry leaves (optional)
1 tsp turmeric powder
100 gms (about a cupful) freshly grated coconut (or decimated coconut, if you really have to!)
2-3 fresh green chiles, minced
1/2 red onion
1 tsp sugar (optional) - only if the pineapple is a little bitter
1 tsp salt
Method:
1 medium pineapple, skinned and cut into bite-sized pieces
1-2 cloves garlic, minced
1-2 tsps vegetable or coconut oil
1/2 tsp cumin seeds (optional)
1 tbsp black mustard seeds
A few curry leaves (optional)
1 tsp turmeric powder
100 gms (about a cupful) freshly grated coconut (or decimated coconut, if you really have to!)
2-3 fresh green chiles, minced
1/2 red onion
1 tsp sugar (optional) - only if the pineapple is a little bitter
1 tsp salt
Method:
- Separate the coconut into two portions.
- In a medium pan, heat the oil and stir fry the garlic for 1 minute.
- Now add the cumin seeds, mustard seeds and curry leaves and stir until they begin to pop, about 30 seconds.
- Add half the coconut and lower the heat to medium. Add the turmeric and salt. Cook the mixture for a few minutes until the coconut begins to brown.
- Now add the pineapple, the green chiles and the onion. The pineapple will ooze liquid. Cook for about 10 minutes, until the dish is juicy and the ingredients are well-mixed together. Taste for sweetness and add sugar only if the pineapple is tart.
- Serve as an accompaniment to chicken,pork or egg curries
