Pinneapple gojju.

In our religious mutts & temples ,especially mutts in particular, Pinreapple gojju is one of the items in the prasadam feast. I love the sweet tangy taste of the gooju . So I thought of trying out this recipe which I googled.

I had brought four slices of pineapple from the market. Its in  season now & one can see many handcarts selling 4 slices of pineapple in packet for the price of 20 bucks ! I used up 2 pineapple slices for making pineapple sheera .The remaining two sices I used up while making this gojju. I wanted to try & see how the rcie turns out in my hands .So just two slices.

Ingrdients : 2 slices of pineapple ( peeled ) , 1 tbsp jaggery, 1 tbsp fresh dessicated coconut, 1/8 Methi seeds, 1 tsp urad dal, 2 tsp Sesame seeds ( used white unpolished ), 4 dry red chillies ( used 2 byadgi & 2 lavangi chillies ) , 1/ 2tsp mustard seeds,  1/4 tsp hing, 1/4 tsp haldi, 1 tsp oil,5-6 curry leaves , 1 tsp lemon juice, salt to taste.

Method : Roughly chop the pineapple piece & let them be cooked in a little water & hing.  Add jaggery to the pineapple pieces as they are getting cooked

Meanwhile dry roast methi seeeds, sesame seeds, dry red chillies & urad dal all separately. Alternatively  little bit of oil can be used to fry sesame seeds & methi seeds ...both separately. Keep aside all roasted ingredients. Take all the roasted ingredients & add fresh desiccated coconut to it. Make a paste of all these items with some little water .Pour the paste into the pinapple water jaggery mix. It must be boiling now.

Prepare vagar by popping mustard seeds & curry leaves. Pour this vagar over the coconut curried pineapple mix. Add lemon juice. Mix nicely. The pineapple gojju is ready .Serve with rice and or rotis !

I used both lavangi & byadgi mirchis as byadgi mirchi are hardly pungent & lavangi mirchis are pungent. If you don't want pungency, you can use all byadgi mirchis .If you want gojju to be pungent, you can use all lavangi mirchis.

The gojju tasted great. Even my parents said that !