PINEAPPLE CURRY
1 MEDIUM SIZE PINEAPPLE
½ CUP COCONUT
3-4 GREEN CHILLIES
¼ Tsp CHILLY PWD
¼ Tsp TURMERIC PWD
1 LEMON SIZE JAGGERY
For Seasoning:
½ Tsp MUSTARD
1/2 Tsp CUMIN
5-6 CURRY LEAVES
2Tbsp OIL
¼ CUP FRESH CURD
PRESSURE COOK CHOPPED PINEAPPLE PIECES ALONG WITH TURMERIC PWD & CHILLY PWD
SOAK CUMIN SEEDS FOR ABOUT 5 MINS IN WARM WATER. GRIND COCONUT.
ADD THIS PASTE , JAGGERY & COOK FOR 5-10 MINS.TURN OFF THE STOVE & ADD CURD.
SEASON IT WITH MUSTARD & CURRY LEAVES.