“Pineapple / Ananas Gojju”.

“Pineapple / Ananas Gojju” … A Sweet~Spicy side dish that can be relished with any main dish like vangi bhaat/puliogere/garlic rice/lemon rice/nuchi/poori/dosa specially panpolo/tandla bhakri etc. Tastes chatpata and awesome …I prepare this gojju a little bit thicker so that I can even make a sandwich of it with toasted bread slices … Yummy Yumz …

** This is simple side dish that can be prepared and stored for 2 days in the fridge and enjoyed as a side dish / chutney sort with any of your favorite dishes like dry spiced rice, dosas, chapati etc. Without running much into details about the gojju, I would just like to mention here that this is a gojju prepared widely in southern parts of India specially where pineapple are available in abundance. I prepare this often whenever I land up with lots of pineapples and it is really taste when sandwiched between fried or toasted bread slices. I love to have it specially with panpolo/neer dosa. You can decrease the level of spice in the dish as per your liking. Do try this out and enjoy with your family and friends. 

** Here is the simple recipe for pineapple gojju … My Style … 

** Cook 3-4 cups of edible pineapple / ananas / avnasa flesh pieces in one cup of water with a pinch of haldi and 50 gms of grated jaggery till it is almost cooked. If the pineapple is not sweet you may add a little bit more jaggery / gud say about 75-80 gms. 

** Heat 1 tblsp coconut oil, add in 5-6 red chillies, 1 tblsp coriander seeds, 2 tsp of chana dal, 1 tsp urad dal, ½ tsp methi seeds, ½ to 1 tsp hing powder, 1 tblsp white sesame seeds and fry for a few minutes. Now add in ½ cup of kopra (dried grated coconut) and fry till light brown in colour. 

** Remove the fried mixture allow to cool a little bit and then grind it in a mixer grinder with a small marble sized piece of tamarind to a very smooth paste. You can use the cooked pineapple water for grinding. Remove and add the ground masala to the cooked pineapple and mix well, add water if necessary to bring to a thick gravy consistency. 

** Add in salt to taste to the above prepared pineapple mixture and bring to boil on medium heat stirring often to prevent the masala getting burnt. Once it comes to boil, lower the heat and let cook til it thickens a bit. The thickness of the gojju depends upon individual liking, so keep the gojju slightly medium textured. However, I keep it thick, if need be I can add on some hot water and make it thinner. 

** For Tempering : Heat 1 tsp coconut oil, when hot add in ½ tsp of mustard seeds, ½ tsp of jeera, pinch of methi seeds and a few curry leaves. Fry till mustard splutter, remove and pour this over the gojju and keep it covered aside to cool down. This gojju is usually served as a side dish at room temperature. 

**“Pineapple / Ananas Gojju” is done and ready to be served. You can serve it with any mildly spiced rice dishes like vangi bhaat, puliogere, lemon rice etc. or with any dosa, bhakri but best with panpolo / neer dosa or maida polo. You can also have it with poori / chapati. Do try this dish out and enjoy with your family and friends and do give me a feedback. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.