Pineapple gujju/curry
INGREDIENTS INGREDIENTS PINEAPPLE - 1 CUP GREEN CHILLY - 3 SPLIT SESAME SEEDS- 2 TABLESPOON SPLIT CHICK PEAS - 1 TABLESPOON FENUGREEK SEEDS- 1 TEASPOON DRIED RED CHILLY - 9 NO'S CURRY LEAVES -FEW JAGGERY - 2 TABLESPOON TURMERIC POWDER - 1 TEASPOON SALT - TO TASTE COCONUT - 1/2 CUP GRATED WATER - 1 CUP COCONUT OIL - 2 TABLESPOON MUSTARD SEEDS - 1 TEASPOON DRIED RED CHILLY - 3 NO'S
METHOD
Dry roast sesame seeds and keep it aside.
Add coconut oil to the same pan , add fenugreek seeds, split chick pea ,dried red chillies and curry leaves. Fry them till they turn aromatic.
Switch off the flame , cool them completely and transfer into a blender jar.
Add roasted sesame seeds and grated coconut to the same blender , add water and grind them into a smooth paste.
In a kadai , boil half cup of water , add the chopped pineapple , split green chilly and close the lid and cook for 10 minutes.
Add turmeric powder , jaggery and salt to taste .
Add the ground coconut spice paste , add required amount of water and adjust the consistency of the gravy.
Simmer for 10 minutes.
For the tempering , heat coconut oil in a pan .Add mustard seeds, dried red chilly and curry leaves and pour on top of the gravy.
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