Randayi is a Konkani sidedish which has juicy coconut paste. Different vegetables, lentils are used to make randayis. Pineapple and peas is a very unique combination which tastes great.
When I got married in 1974 and moved to my new home, my husband told me about this recipe. He narrated a story that took place in 1972 at his sister’s wedding. His elder brother, who was a great food lover, was taking the lead and discussing the plan with the cooks while chalking out the menu. He asked them to prepare a side dish consisting of pineapple and peas. The cooks laughed and told him that the item would not be liked by any, as the sweetness of pineapple would spoil the taste of the side dish. He told them this was requested by the grooms side (which was a lie). The cooks had no alternative but to prepare the dish as per his instructions. The preparation went on to be applauded by both the parties and everyone at the wedding. At our place everybody talks about this incident even today and they have a hearty laugh.
I started preparing this after a while. Everybody at home love it. I prepare this atleast once a year during pineapple season. Sometimes when pineapple is sour in taste, instead of mixing sugar with the pieces or discarding them, you can use them for this preparation.
1 cup dried peas(vatane)
1-2 cups pineapple pieces
1 cup fresh/frozen grated coconut
4-5 red chillies
1 tea spn mustard seeds
5-6 curry leaves
Soak peas overnight in water. Cook peas and pineapple separately (cook peas in cooker to save time). If the pineapple is too sour, discard the water in which it is cooked.
Grind red chillies and coconut to a smooth paste. Add the paste to cooked peas and pineapple along with salt. Boil for 5-6mins.
Heat oil and add mustard seeds. When they start popping, add curry leaves. Add this seasoning to the dish.
Serves : 4-5
Preparation time : 25mins