Pineapple Gassi

Ingredients

• 1 ripe pineapple, cut into slices and then into four pcs

•  1 large onion, cut into small pcs

•  4 to 5 red chillies (Bedki)

•  7 to 8 cloves garlic

•  1/2 cup fresh coconut, grated

•  1 tsp cumin seeds

•  1 tsp coriander seeds

•  1/2 tsp fenugreek seeds

•  1 tsp turmeric powder

•  1 large ball of tamarind, soaked

•  2 tsp jaggery

•  2 tsp Kundapur masala (optional)

•  salt

•  1 small pc cinnamon

•  2 tsp peppercorns

Method

Roast all ingredients (except tamarind) one after the other on a slow flame and grind into a smooth paste. Keep it aside.

In one large cooking vessel, boil the pineapple slices adding a little turmeric and chilli powder with salt.

Once the pineapple is cooked, add the ground masala and let it cook. Now add the soaked tamarind water. Stir well. Taste to see if you got the right taste or add a little of whatever if less.

For the tadka, heat 2 tsp oil and put in one tsp of mustard seeds and some crushed garlic with skin. Pour this oil over the gravy or gassi.

Your Pineapple Gassi is ready to be served with hot rice or roti.