Manglorean Pineapple Curry

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

1. Grind red chillies and coconut with a little water to a paste. Add tamarind pulp, turmeric powder and grind to a fine paste.
2. Heat a non stick pan, put pineapple and tomato cubes in it. Add asafoetida to the paste and add to the pan.
3. Rinse the mixer jar with ½ cup water and add. Add salt and mix and let it get heated through.
4. Drizzle 1 tsp coconut oil and mix. Let it stand for a couple of hours before serving drizzled with remaining coconut oil.

Nutrition Info