Friday, December 25, 2009
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SPICY COCO-PINEAPPLE CURRY

12/25/2009 03:31:00 PM

This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk.

If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like.

Tagged Healthy: This recipe contains richness of iron and the fibre. Again coconut adds to the protein and energy content.


Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 3.



Ingredients
1 cup fresh pineapple, peeled and diced
1 teaspoon Bengal gram flour (besan)
1 cup coconut milk
1 teaspoon turmeric powder (haldi)
a pinch asafoetida (hing)
1/2 teaspoon garam masala
1/2 teaspoon oil
salt to taste

To be ground into a paste
3 to 4 red chillies
3 tablespoons grated coconut

For the tempering
1/2 teaspoon mustard seeds (rai)
5 to 6 curry leaves
a pinch asafoetida (hing)
1 teaspoon oil

Method
1. Heat ½ teaspoon of oil, add the asafoetida and pineapple to it and sauté for 2 minutes.
2. Add the turmeric powder, garam masala, the ground paste and salt and mix well.
3. Add the besan dissolved in 1 cup of water and simmer till the pineapple pieces are tender.
4. For the tempering, heat the oil and add the mustard seeds. When they crackle, add the curry leaves and asafoetida and pour over the curry.
5. Mix well, bring it to a boil and serve hot.

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