Khatta Meetha Teekha Fresh Pineapple Gojju (Curry) / Pineapple Menaskai / Pineapple kayirasa / Ananas gojju .... Is a classic Karnataka / kannadiga delicacy prepared during festive seasons ….. Goes very well with hot steamed rice … but I love this with Parathas … Enjoy ......
Pineapple is a khatta meetha fruit that can be adapted in the preparation of both curries as well as desserts. There are many dishes both sweet and spicy prepared using both ripe or unripe pineapples. We prepare many dishes like pineapple kesar baath, Pulav, Juice, Ice Cream, Fruit Salads and the tastiest of all is we konkani Saraswats prepare a dish called Avnas ~ Ambe Sasam (In Konkani) ie Pineapple-Mango Sasam that simply tastes awesome. I have already posted that dish twice with a little bit of variation. Coming to gojju, these can be prepared in many methods this is just one of them. This particular pineapple gojju is a very famous delicacy by and large belonging to Kannada Brahmins from Karnataka called as Pineapple Menaskai. A real treat to the tongue that craves for dishes that are 3 in 1 ie. Khatta, Meeta and Teekha / Tangy, Sweet and Spicy. This is a curry prepared cooking pineapples with ground spices. The same can be prepared with different fruits too, while the masala remains the same. I learned this long back from a kannada friend of mine. There are so many dishes jotted on my old diaries that I hardly get the time to prepare them. At times I do forget the old ones too. But all said and done this dish should be prepared spicy, tangy and sweet to be thoroughly enjoyed. Though it can be relished with hot steaming rice, somehow I have always prefered this with parathas.
Remove the outer thick and rough skin of the pineapple. Remove the eyes on the topmost layer of the fresh pineapple fruit. In Mumbai our fruit vendors slice this with a thin long serrated blade tactfully themselves and give them to us. I always prefer it when they do it as they are very habituated with it and pineapple fruit being thorny, I find it difficult to do so at home or should I say messy and tedious. Off course you can do the same yourself too. Now cut them into pieces of the shape and size of your liking. Preferably keep them medium sized and not very large chunks. In all you will need about 4-5 cups of the same. Put this in a thick bottomed kadai with half a cup of water and cook on low heat till 50% done only. Do not overcook the pineapples.
In a small pan or kadai heat 1 tblsp of oil, when hot lower the heat and add in 2 tsp of urad dal, when the colour changes slightly add in 2 tblsp of coriander seeds, 1 tsp of jeera, ¼ tsp of methi seeds and fry till the colour changes slightly. Now add in 1 inch stick of cinnamon and 3 whole green cardamoms along with 1 tblsp of cus cus. Fry for a few more seconds. Lastly add in 8-10 Kashmiri red chillies and fry for 2-3 minutes. Remove from fire. Put the ingredients in a mixer grinder along with 1 cup of freshly grated coconut and one small lemon sized tamarind. Grind all to a very smooth paste with as much of water as necessary only. Remove and add the masala to the cooked pineapples along with 150 gms of grated jaggery / gud and salt to taste.
Bring the curry to a boil while you keep stirring in between. Once the curry reaches boiling point and the jaggery added has melted and mixed well, lower the heat. Meanwhile prepare the seasoning ….. Heat 1 tblsp of oil in a pan, when hot add in 1 tsp of mustard seeds, when they begin to splutter add in 8-10 curry leaves, fry for a few seconds and pour over the curry. Mix the curry well and let it simmer for 5-7 minutes on low heat. Keep stirring in between to avoid the masala getting burnt at the bottom. Delicious Khatta Meetha Teekha Fresh Pineapple Gojju / Menaskai is ready. You can either serve this hot with rice or parathas. This tastes well even when it has cooled off. If you like spicy, tangy and sweet dishes you are sure to love this one and I highly recommend this with hot Mooli / Radish Parathas ….. Yumz.