A tangy side dish !!
Ingredients
1 medium pineapple peeled and cubed
1 fresh coconut grated
1 ½ tsp red chilli powder
½ tsp turmeric powder
1 tbsp ginger chopped
2 tbsp oil
1 tbsp mustard seeds
50 gm jaggery
Salt to taste
A spring of curry leaves
Method
Dry roast coconut, turmeric powder, red chilli powder
and ginger, & make a fine paste with a little water.
Heat oil, crackle mustard seeds and curry leaves, add
pineapple and cook for 10 minutes (or till the pineapple is soft enough).
Add coconut paste and cook for 5 more minutes.
Add jaggery and season with salt.
Serve hot with rice or parathas.
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