Pineapple Gojju (Pineapple Curry)

Pineapple is a fruit that has a tangy taste. We do cook many dishes with this fruit. Preparing gojju, chutney, Kesari baath, juice, pineapple pulav and many more dishes. This Pineapple Gojju is done differently in each region. It is called " Menasu Kai " in South Karnataka. in Bangalore andMysore it is it is called gojju. Since it is thick gravy I think it got the name Gojju.

Now lets see some benefits of eating Pineapple.
Pineapple decreases the risk of obesity. It promotes a healthy complexion and hair. Pineapples are cholesterol-free and fat free. The Vitamin C in pineapple may help lower the risk of heart disease, cancer, cataracts and stroke. It also provides a boost to immune function. It helps to cure colds. The Vitamin may also help to prevent high blood pressure and diabetes. Consumption of pineapple regularly helps fight against arthritis, indigestion and worm infestation. This fruit is full of minerals like, copper, manganese and rich in vitamins, like Vitamin A and Vitamin B.  
Here is a recipe of Pineapple Gojju. It can be eaten with plain rice, chapati, roti, idli, dosa, poori etc. I am sure that all age group and every one in the home will love "Pineapple Gojju".

Things Needed:

Pineapple (Ananas) : 1 Bowl (1 medium pineapple).
Jaggery : 2 Table spoon
Methi seeds : 1/2 Tea spoon
Urid Dal: 1 Table spoon
Sesame seeds (Ellu or Thill) : 2 Table spoons
Red chilly :  5 to 6
Coconut : 1/2 Cup ( 3 Table spoons)
Salt : To Taste
Lemon : 1
Mustard Seeds : 1/2 Tea spoon
Curry leaves : 6 to 8 leaves
Ingh (Asafoetida ) : a  Pinch  
Turmeric powder : a pinch
Coconut oil : 1 Tea spoon

Method :

1.Wash and remove the outer skin of pineapple and cut. Remove the inner hard part and cook with little water.

2. Add jaggery while pineapple is cooking.

3. Grate coconut and keep it aside.
4. Dry roast or use 2 drops of oil and fry methi seeds till brown, remove from the pan. Dry roast sesame seeds till they pop up.
5. Dry roast urid dal and red chilly till urid dal is brown.  Dry roast each ingredient separately.

6. Add little ing and curry leaves to the dry roasted ingredients. Add coconut and grind all together with little water nicely.

7. Keep a pan on the fire. Add cooked pineapple.
8. Add ground mixture, salt and mix well. Add water if required. Let it boil nicely for 2 to 3 minutes. Stir in between.

9. Now keep a small pan on the fire and heat. Add oil and mustard seeds. Let the mustard seeds splutter. Add ingh.
10. Add curry leaves. lemon extract and mix it well and pour it to the pineapple gojju. Shift the dish to a serving bowl.

11. Pineapple Gojju is ready to serve.
12. Serve with the main dish you prepared.

Note : 

Do not add ground nuts or any other nuts  or taste differ. Using 1/2 spoon of methi will enrich the aroma of the dish. It will not five out bitter taste. Do not add any other dal like channa dal or moong dal while frying. You can use choice of your cooking oil. Coconut oil taste better. Adding more oil and jaggery is optional. You can use raw or ripe mango, bitter gourd, capsicum, lady finger, or even star fruit, grapes (dry or fruits) instead of pineapple.
Time : 30 minutes
Serves : 4.