From last few days, due to weather change I am suffering from fever and a severe throat infection. Though fever went down soon, there is this weakness and my taste buds have gone for a toss. In this condition, I would be more than happy to make a great tasting, very easy to make dish in no time. Thatâ€™s when I got this recipe from Pelicano. I tried it immediately and it tasted heavenly.
Here is what Pelicano said about this dish, “I thought of this delicious recipe the other day. I make it just once in a while when I can find pineapples that are very nice. It is from an old cookbook of mine called “premila lal’s indian cooking” 1968….It is an odd collection of recipes from all over India…and I know this one is from the south somewhere by its ingredients and methods. It is so delicious…I cooked apples in the gravy once too and they were splendid as well…The only thing hard to do is browning the onions evenly so as not to get a scorch taste, but I am sure you are good at this by now. Let me know if you try it out”.
“I donâ€™t like it too mushy, so I donâ€™t let it cook for too long. I keep checking for tenderness and hope no one notices that the dish is disappearing. The only thing is whatever you do, donâ€™t use canned/tinned pineapple for this. The flavor isâ€¦.wellâ€¦.you know all too well. Hope you enjoy”.
My reaction after tasting this dish??? Mmmmmmmmmâ€¦â€¦â€¦wah wah :). Thanks a ton Pelicano.
Pineapple (cut in bite size pieces) 1 large
Coriander seeds 1 tea spn
Red chilies 8
Ghee/oil 1 tbl spn
Large onion (sliced fine) 1
Mustard seeds Â½ tea spn
Jaggery egg size lump
Water 2 cups
I used 1 cup of pineapple and Â¾ cup of onion. To make it still faster, I used chili powder(1/2) tea spn and coriander powder(1/2 tea spn). Added just a Â¾ tea spn jaggery to suite my taste. The quantity was enough for 2 people.
Grind coriander and chilies to a paste.
Heat ghee and add mustard seeds. When they start popping, add onion and fry till they turn slightly brown.
Add pineapple, coriander/chili paste and fry just until well mixed.
Add salt, jaggery and water. Simmer on a very low flame until the gravy thickens a bit.
Serve with rice, puris or idlis.
Serves : 4-5
Preparation time : 30mins