Pineapple Gojju, is a very famous,all time favourite dish in Karnataka. Since this receipe is equivalent to that of Maharashtrian preparation Kai Ras, I thought that it would be a good idea to send this receipe to the Preeti’s Humble giveaway.. a fight for plagiarism event to support her.
I learnt most of the Kananda dishes from my mother and my Aunt ( mother’s sister). Both of them are awesome cooks. But after some years of experience in the kitchen…… I became the master of Gojju preparation. I am saying this because, my mom used to love and enjoy my Gojju. Even when I talk to her now, she mentions this. (Not pinapple gojju, but a different type of gojju, HeraLe kai / eed/ narthanga gojju) Many of my friends in England enjoy my pineapple gojju.
Since Herale kai is not available here in UK, I always make pineaple gojju which is tastier. HeraLe kai is bitter in taste.
I would like to share my recipe with you all.
For this I have used medium sized 1/2 pineapple.
Ingredients:-
- 1/2 medium sized pineapple, cleaned and cut into small cubes,
- lemon sized tamarind, soake in the water and extract its juice,
- 1 or 2 table spoons of jaggery
- 1 cup of fresh grated coconut. (If you are preparing in a large quantity use both dry (fried) and fresh grated coconut)
For roasting :-
- 3/4 table spoon of Black gram ( urad dal)
- 1/2 table spoon of Corriander seeds (dhaniya)
- 1 tea spoon fenu greek seeds (methi)
- 1tea spoon of cumin seeds (jeera)
- 5 to 6 red chillies or adjust according to your taste. ( In Karnataka, Byadagi chillies are very famous. They give nice red colour and they are very tasty but very mild. Since I don’t get it here in UK I have found out that Kashmiri chillies are equavalent to it. So I use them)
- 1/4 spoon of hing/ Asofoetide
- 1 or 2 table spoon of sesame seeds/till seeds ( roast it separately)
Method:-
Roast all the dry ingredients (apart from sesame seeds) and grind them to a smooth paste. Before you finish grinding, add the sesame seeds and then grind it again.
Add 2-3 table spoons of sunflower oil in a sauce pan or kadai. Once it is heated, add curry leaves and musterd seeds. While it is sputtering, add cubed pineaple (I’ve always prefered fresh ones, but you could use canned fruits depending on what you prefer.)
If the pineapple looks cooked, (not necessary to be very soft, if you like crunchy taste) add tamarind juice. Let it boil for 2-3 min, now add the paste, jaggery and salt to taste. Let it cook for about 10-15 minutes.
Enjoy with hot rice, Rice bhakri/ akki rotti ( Rice preparation)/ like thalipit, or some people even like it with chapati. But I love it with rice.
Hope you all love it and Preeti too 😉
*You can use this recipe for making Bitter guard gojju (don’t use fenu greek/methi for this) and for orange peel gojju.
Shashi's Abhivyakti 