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| Main Ingredients | Pineapple , Dried Red Chillies |
| Cuisine | Karnataka |
| Course | Main Course Vegetarian |
| Prep Time | 31-40 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 medium pineapple, peeled, cored and cut into 1 inch cubes
- 4-5 dried red chillies (bedgi), roasted
- 1 cup scraped fresh coconut
- 1 tablespoon tamarind pulp
- A pinch of turmeric powder
- 2 medium tomatoes, cut into 1 inch cubes
- 2 teaspoons coconut oil
Method
- Grind red chillies and coconut with a little water to a paste. Add tamarind pulp, turmeric powder and grind to a fine paste.
- Heat a non stick pan, put pineapple and tomato cubes in it. Add asafoetida to the paste and add to the pan.
- Rinse the mixer jar with ½ cup water and add. Add salt and mix and let it get heated through.
- Drizzle 1 tsp coconut oil and mix. Let it stand for a couple of hours before serving drizzled with remaining coconut oil.
Nutrition Info
| Calories | 1126 |
| Carbohydrates | 20.1 |
| Protein | 1153.9 |
| Fat | 57.5 |
| Other Fiber | Vitamin C: 441 |
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