Pineapple Gojju


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This is a very famous and common gojju(gravy) which is prepared in indian marriages/occasions. A very mouth watering side dish for chapatis and rice.

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Pineapple Gojju recipe - How to make Pineapple Gojju

Preparation Time:    Cooking Time:    Total Time:     Makes 10 to 12 servings
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For The Tempering
2 tsp oil
2 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)

To Be Grounded Into A Paste
2 tsp roasted urad dal (split black lentils)
2 tsp roasted cumin seeds (jeera)
6 to 7 roasted fenugreek (methi) seeds
3 tsp roasted sesame seeds (til)
6-7 whole dry kashmiri red chilli
1/2 cup desiccated coconut
2 tbsp tamarind (imli) pulp
water as required

Other Ingredients
1 cup chopped pineapple
1/2 tsp asafoetida (hing)
1 cup grated jaggery (gur)
salt to taste
  1. Add oil to a pan and add mustard seeds and once it splutters, add the pineapple.
  2. Sprinkle water and close the lid and cook till soft on a low flame.
  3. Once the pineapple is cooked, add the prepared ground paste and mix well. If the gravy is too thick, add water.
  4. Finally add the other ingredients mix well and simmer on a low flame for 10 minutes.
  5. You can adjust the quantity of jaggery and red chillies according to your taste.

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This recipe was contributed by Rashmi B on 12 Sep 2013
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