Friday 16 November, 2018
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Pineapple Gojju (Menaskai Gojju)

What’s Cooking? by P.S. Lakshmi Rao

Remove the skin and center hard core from the pineapple. Rinse the pineapple with water then cut into 1/2 inch pieces to make 2 cups.

2 cups fresh pineapple  (1/2 inch pieces)
1 cup water
2 teaspoons brown sugar
1/2 teaspoon salt or to taste
1/2 teaspoon turmeric

Spices
2 teaspoons oil or coconut oil
1/4 teaspoon methi seeds
1 teaspoon chana dal
1 teaspoon urad dal
2 dried red chilies
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
1/8 teaspoon  asafetida (hing)
2 stems curry leaves(separate leaves from the stems)

1/2 cup shredded  fresh or frozen coconut
1 teaspoon tamarind juice(don’t use black paste)
3/4 cup water

Mix the pineapple pieces, water, brown sugar, salt and turmeric in a 4 quart sauce pan. Cook on medium heat for five minutes.

In a small pan, heat oil and fry all the spices starting with methi seeds and ending with curry leaves until dals become light brown.
Add coconut and fry for a minute on low heat. Blend all the spices with tamarind juice and 3/4 cup water. Add this to pineapple mixture. Cook until all the flavors are blended in low heat for three minutes, mixing and making sure not to let it burn in the bottom of the pan.

Tadka

1 tablespoon oil or coconut oil
1/2 teaspoon red mustard seeds
2 red dry whole chilies
1/8 teaspoon asafetida
2 stems curry leaves (separate leaves from the stems)

Heat oil in a small pan. Add mustard seeds and fry until they start to splutter. Add red chilies, asafetida and curry leaves. Add this to the pineapple gojju and mix. Turn the heat off and transfer gojju into a serving dish.
Tastes great with rice and chapatis.
Note: Add a little water and mix before turning the heat off if Gojju is too thick.

This recipe is very popular in Bangalore and Mangalore.

I would like to thank Sri Sreenivas Teganahalli Garu (Hindu Temple of Atlanta cook) for sharing the recipe.

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