Thursday, March 7, 2013

Pineapple Curry

Fully ripe  pineapples are great for pitta doshas or for pitta agravations. This 2 minutes curry is an ideal side dish. You can serve it for in many occasions including breakfast. I particularly like it over fresh basmati rice.

  • 1 ripe pineapple (peeled, cored, and chopped into 1-inch pieces)
  • 1 tbsp. coconut  oil
  • 1 tsp. cumin seeds
  • 2-3 dried red chilies, torn
  • ½ tsp. mild red chili powder
  • 1 tsp. satya spices for pitta dosha.
  • A pinch of asafetida
  • 10 fresh curry leaves
  • A pinch of turmeric powder
  • Salt to taste
  • 1 small lime-sized ball of jaggery or brown sugar (skip this if your pineapple is very ripe and sweet)
  • 1 small bunch of cilantro, chopped
  1. Heat the oil in a wok or saucepan. Add the cumin seeds, torn red chilies, asafetida, satya spices and turmeric powder and sauté very briefly until fragrant.
  2. Tip in the pineapple and season with salt, red chili powder, and roasted cumin seed powder. Add about half a cup of water and cover to cook for about 10-15 minutes until most of the water is absorbed and the pineapple feels soft.
  3. Add the jaggery/brown sugar and cover for another 2-3 minutes until the sugar caramelizes.
  4. Sprinkle with freshly chopped cilantro and serve piping hot with chapatis/rotis/rice cakes/rice.

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