Ever since we dined at Hoysala a few weeks back, we’ve been hooked, line and sinkerÂ on that fine delicacy from the South Indian state of Karnataka – Pineapple Gojju.
So this Diwali we set out to make this remarkable invention of God (believe us, something asÂ non pareilÂ as the Pineapple Gojju is beyond the ken of mere mortals).
As with everything else in life starting from bathroom videos to Jenna Jameson, we turned to the Internet for a helping hand 😉 .
Surprisingly,Â the Pineapple Gojju turned out lip-smackingly good althoughÂ it was our first shot at it.
Here’s how we did it (As they say on the bargain sites like Fatwallet and Techbargains, YMMV):
Start with one medium-size extra sweet Pineapple.
Remove the skin and cut the Pineapple into small rectangular pieces and keep it aside.
Spices Required for Gravy:
1) Two spoons bengal gram dal
2) Two spoons black gram dal
3) Half spoon methi seeds
4) One spoon white zingeli seeds
5) One spoon cumin seeds
6) Four spoons shredded dry coconut powder
7) Half spoon Asafoetida powder
8. Eight to ten dry red chillies
1) One spoon mustard seeds
2) 10-15 curry leaves
3) Four spoons cooking oil
4) Quarter spoon ghee
5) Half spoon of tamarind paste
6) Half glass water
7) Two spoons of salt
Dry fry the bengal gram dal, black gram dal, methi seeds, white zingeli seeds, cumin seeds and red chillies on medium flame until they become golden brown. Add Asafoetida powder after turning off the flame and leave it for two minutes.
Grind the fried spices and shredded coconut powder in dry grinder and keep it aside.
Take a thick-bottomed vessel and add cooking oil. After the oil is hot, add the mustard seeds and curry leaves. Once the mustard seeds start spluttering, add the cut pineapple pieces and mixÂ thoroughly. Then add salt, tamarind paste and half glass water and mix again. Add the dry spice powder and mix thoroughly. Cook on slow flame for 15 minutes.
Switch off the stove and add a quarter spoon of ghee and serve with chapathi/roti or rice.
We tried the Pineapple Gojju with chapati, rice and even as an accompaniment to the egg double-fry (we swear by Biligiri Ranganatha).
Our Pineapple Gojju turned out a little bit hot, but it was fine since we like things hot (you know what we mean, right?).
Hot and sweet (pineapple pieces) and slightly tangy – all at the same time – the Pineapple Gojju belongs right there in the pantheon of great Indian curries.
Next time someone tells you that all that theÂ hogli-bidu Kannadigas can flaunt is their vaunted Bisi-bele bath, speak up for the Pineapple Gojju.
With Pineapple Gojju on the plate, everything else in life is just gravy.