Pineapple curry

Posted on March 10, 2009. Filed under: Pregnancy recipes, Subzi | Tags: , , |

This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk. The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content.
If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 3.

1 cup fresh pineapple, peeled and diced
1 teaspoon Bengal gram flour (besan)
1 cup coconut milk
1 teaspoon turmeric powder (haldi)
a pinch asafoetida (hing)
1/2 teaspoon garam masala
1/2 teaspoon oil
salt to taste
To be ground into a paste
3 to 4 red chillies
3 tablespoons grated coconut
For the tempering
1/2 teaspoon mustard seeds (rai)
5 to 6 curry leaves
a pinch asafoetida (hing)
1 teaspoon oil
1. Heat ½ teaspoon of oil, add the asafoetida and pineapple to it and sauté for 2 minutes.
2. Add the turmeric powder, garam masala, the ground paste and salt and mix well.
3. Add the besan dissolved in 1 cup of water and simmer till the pineapple pieces are tender.
4. For the tempering, heat the oil and add the mustard seeds. When they crackle, add the curry leaves and asafoetida and pour over the curry.
5. Mix well, bring it to a boil and serve hot.

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