Hasinakai Gojju

Cuisines

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Recipe

Ingredients

1 medium	pineapple
1 cup	tamarind pulp
1/2 cup	jaggery
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 tablespoon	coriander seeds
1 teaspoon	fenugreek seeds
2 tablespoons	coconut oil
4	dried red chilies
1/4 teaspoon	turmeric powder
—	salt to taste
1 tablespoon	grated coconut
1 pinch	asafoetida
6-8	curry leaves
1 tablespoon	chana dal
1 tablespoon	urad dal

Instructions

1. 1 Peel and chop the pineapple into small cubes.
2. 2 In a pan, dry roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies until aromatic. Let them cool and grind into a fine powder.
3. 3 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add chana dal, urad dal, and curry leaves. Sauté until the dals turn golden brown.
4. 4 Add the chopped pineapple to the pan and sauté for 2-3 minutes.
5. 5 Pour in the tamarind pulp and add jaggery, turmeric powder, and salt. Mix well.
6. 6 Add the ground spice powder and asafoetida. Stir and let it simmer on low heat for about 10-15 minutes until the pineapple is cooked and the flavors meld together.
7. 7 Garnish with grated coconut before serving.