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Pineapple Gojju

If you’ve never tried pineapple in a savoury, spiced curry before, Pineapple Gojju is the perfect place to start. It’s comforting, punchy, and surprisingly balanced.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 people
Author: Richa

Ingredients

For cooking pineapple

  • 4 cups pineapple cubes
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 3 tablespoons jaggery
  • 2 cups water

For Masala Paste:

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 3 tablespoons sesame seeds
  • 3 tablespoons urad dal
  • 2 tablespoons coriander seeds
  • ¼ teaspoon fenugreek seeds
  • 2 teaspoons cumin seeds
  • 4 byadgi / kashmiri chillies whole
  • 4 red chilli whole
  • 8-10 curry leaves
  • 1 cup grated coconut
  • 1 tablespoon tamarind
  • 1 teaspoon salt
  • 2 ½ cups water divided

For Tempering:

  • 2 teaspoons coconut oil
  • 1 teaspoon mustard seeds
  • 2 red chillies broken
  • 20 curry leaves 2 sprigs

Instructions

Cooking pineapple:

  • Bring water to a boil. Add salt, turmeric powder, jaggery and pineapple cubes. Cook for 1-2 minutes till they soften but do not overcook as they turn mushy. Take off the heat and set aside.
    4 cups pineapple cubes, 1 teaspoon salt, ½ teaspoon turmeric powder, 3 tablespoons jaggery, 2 cups water

Masala paste:

  • Heat a pan with coconut oil, add mustard seeds, urad dal, coriander, fenugreek, sesame, cumin seeds, kashmiri chillies and curry leaves and roast on low heat for 4-5 minutes till they get fragrant. Transfer to a mixer once it cools down, add (raw) coconut, tamarind, salt, 1 ½ cups water and grind to a smooth paste.
    2 tablespoons coconut oil, 1 teaspoon mustard seeds, 3 tablespoons sesame seeds, 3 tablespoons urad dal, 2 tablespoons coriander seeds, ¼ teaspoon fenugreek seeds, 2 teaspoons cumin seeds, 4 byadgi / kashmiri chillies, 8-10 curry leaves, 1 cup grated coconut, 1 tablespoon tamarind, 1 teaspoon salt, 2 ½ cups water, 4 red chilli

Making pineapple gojju:

  • Add the ground masala paste to a pot along with 1 cup of water and bring to a boil. Add cooked pineapples, mix well and boil for 4-5 minutes till they absorb the masalas. Take off the heat and set aside.

Tadka:

  • Heat a pan with coconut oil, add mustard seeds and once they crackle, add red chilli, curry leaves, mix well and take off the heat. add it to the pineapple gojju, mix well and serve.
    2 teaspoons coconut oil, 1 teaspoon mustard seeds, 2 red chillies, 20 curry leaves

Video

Notes

  1. Ripe or semi-ripe pineapples work best in the recipe.
  2. Byadgi or kashmiri chillies is used in the recipe for the authentic flavour..

Nutrition

Calories: 484kcal | Carbohydrates: 59g | Protein: 9g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1201mg | Potassium: 778mg | Fiber: 12g | Sugar: 35g | Vitamin A: 1447IU | Vitamin C: 382mg | Calcium: 184mg | Iron: 6mg