Pineapple - 1 cup ( 200 g ), diced to cubes ( smaller or bigger pieces – depending on choice) Water - 1 1/2 cups Green chilly – 1 small, slit lengthwise Salt to taste ( or 1/2 teaspoon ) Turmeric powder – A pinch
For coconut paste:
Grated coconut – 1 cup ( 125 g ) Chilly powder – 3/4 teaspoon Turmeric powder – ¼ teaspoon Water - 2 tablespoon
Grind coconut , turmeric powder and chilli powder to a smooth paste ( with minimum water) in a mixer and keep aside.
Boil pineapple pieces with 1 ½ cups of water, green chilly and salt. When it is cooked ( approximately 10 - 15 minutes ), add the ground coconut paste , mix it well and cook for some more time on low heat ( approximately 10 minutes).
For the seasoning:
In a frying pan , heat oil. Add mustard seeds. When they sputter, add jeera, fenugreek ( optional ) and curry leaves. Fry for 2 minutes and pour this seasoning over pineapple curry .
Tips: This makes an excellent side dish with rice. Some add curd to this preparation; but I decided not - as the curry already got a tangy taste from the pineapple.