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.

Toor Moong Bottle Gourd Dal

Toor -Moong Dal is a gravy dish. It is an easy dish. This combination of Toor dal, Whole Moong and Bottle gourd mixes well with each other and the dal turns really healthy and tasty. Bottle gourd, Whole Moong, Toor curry goes well with Chapatis, rotis, poori, dosa, idli. rice and even bread toast.

Now lets see some benefits of Bottle gourd, Whole Moong and Toor Dal.
Bottle gourd is one of the healthiest vegetable. Ayureveda recommends cooked bottle gourd for better digestion. It is cooling, calming and anty bilious. Bottle gourd supports the utriary system of our body and it reduces the chances of urinary infections. Bottle gourd contains many vitamins and minerals, like calcium, magnesium, phosphorus, Vitamin A, C and folate. Bottle gourd is good for reducing high blood pressure and diabetes. It is known for its healthy digestion and the best remedy for constipation.

Whole Moong is loaded with Vitamins and Minerals. It is rich in Vitamin A, B, C, and E. and minerals, like iron, calcium and Potassium. It is a powerful source of vegetarian protein. Green Moong is full of complex carbohydrates in form of high fiber which helps in digestion. It also stabilizes blood sugar and controls the sugar level after food.It can be highly beneficial for people having a high blood sugar. It is a low fat food rich in proteins and flibre. It also helps to lower the high cholesterol level in the blood system.

Toor Dal contains plant protein, low fat and low cholesterol. It provides carbohydrates, fiber and flolic acid.

Here is a recipe of Toor Moong Bottle Gourd Dal. This dish will be loved by the whole family of all age group. We can prepare this dish during special days and fasting days. It will be very nutritious dish and not much of spice in it. 

Things Needed :

Whole Moong : 1 Cup
Toor Dal : 1/2 Cup
Bottle Gourd : 1 Big bowl (1/2 of big bottle gourd).
Green chilly : 2
Jeera : 1/2 Tea spoon
Methi seeds : 1/4 Tea spoon
Pepper Pods : 5 to 6
Curry Leaves : 6 to 8
Coriander Leaves : 3 Table spoons.
Ingh (Asafoetida)  : a pinch
Salt : required
Ginger : 1 Tea spoon
Coconut : 1 Table spoon
Lemon : 1 Lemon Extract (juice)
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Turmeric Powder : a pinch

Method :

1. Wash and cook Dal, Whole Moong and bottle gourd separately. You can cook Whole Moong and Dal in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, Coriander leaves and curry leaves.

3. Wash and remove the skin of ginger and grate ginger and coconut. Crush pepper seeds and keep it aside.

4. Now keep a pan on the fire and heat. Put oil, methi seeds and fry in oil. Add jeera when the methi seeds turn brown.

5. Add pepper pods, green chilly,ingh and curry leaves. Fry for 2 to 3 seconds. Add cooked Whole Moong and Toor Dal.
6. Add cooked bottle gourd, ginger

 7. Add turmeric powder and mix it well. Let it cook on low flame for 5 minutes. Stir in between.

8. Put off the gas and add lemon juice to the mixture. Add coriander leaves and ghee. Mix it nicely.

9. Shift the dal in a serving bowl and add coriander leaves and fresh coconut
10. Serve with the main dish you prepared.

Note: 

Using onions and garlic is optional. Using coconut is also optional. You can use 1/2 tea spoon of garam masala to the dal. But it taste differ. You can also use more green chilly or red chilly powder to make it more spicy. You can also soak Whole Moong over night and then use it for cooking. (I have not soaked whole moong, I just washed and cooked it straight away). Use water if you think dal is too thick.
Time : 30 Minutes.
Serves : 5 to 6