Easy Pineapple Curry

Pineapple curry or gojju is a sweet taste curry and goes well with almost all dishes. It is one of the traditional dish done normally during the festival or feast.

I have used Sesame seeds, little dry coconut, pineapple and jaggery.
Lets see some benefits of eating Coriander seeds in our diet.
Coriander seeds are rich in dietary fiber. The seeds have good source of important fatty acids. They are rich in Omega - 6, anti flatulent and anti oxidant properties.  It is good for digestive system and help the people who suffer from constipation problems. The seeds help to lower the bad cholesterol levels. They do contain minerals like Iron, copper, calcium, potassium, manganese, zinc and magnesium. Iron helps in cell metabolism and red blood cell formation.
Lets see the recipe now.

Things Needed :

Pineapple : 1 (Small One)
Potato : 1 (Medium size)
Jaggery : 2 Tablespoons
Sesame seeds : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Dry coconut : 2 to 3 Tablespoons
Salt : As required
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Oil : 1 Teaspoon
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer layer of pineapple and potato. Wash potato and cut pineapple and potato into small pieces.
2. Cook the cut pieces with little water till soft.

3. Grate or cut coconut, dry roast sesame seeds on low flame and when sesame seeds well roasted remove from the pan and put it in a big tray or plate.

4. Grind dry coconut, rasam powder and roasted sesame seeds with little water.
5. Remove from the mixi jar.

6. Now keep a big pan on the fire and put a teaspoon of oil. Put mustard seeds and ingh
7. Let mustard seeds splutter. Add curry leaves. Add cooked pineapple - potato pieces.
8. Add required salt, turmeric powder and jaggery. .
9. Add ground coconut, sesame mixture and required water. Mix it well.

10. Let it cook for 2 to 3 minutes. Stir slowly in between.
11. Shift the ready pinapple curry to a serving dish.

12. Serve with any main dish and enjoy.

Note :

Use of jaggery is optional. More/less. Use of coconut oil is optional. Any cooking oil of your taste can be used. Use of any brand rasam powder is optional. I have used Mayyas Rasam powder. Home made rasam powder is always best. You can use capsicum, lady finger and raw mango instead of pineapple.
Time : 20 Minutes.
Serves : 3 to 4.
Rasam Powder : Roast 1/4 Teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds, 5  to 6 byadagi red chilly, 1/2 Teaspoon of jeera/cumin seeds. Add asafoetida and curry leaves and mix it well. Let it cool. Dry grind this roasted mixture to get rasam powder. (Must do it on low flame to get the good aroma. (Do not burn or over roast).