This curry with a twist features Pineapple and Green Mango together to make a sweet, tangy and mild spicy curry which goes very well with rice and Roti.
Pineapple – cut into small cubes – 1 ½ cup
Green Mango (peeled and cut into small cubes) ½ cup
Turmeric Powder – 1/8 tsp
Jaggery – 1 tbsp
Cumin Seed Powder – ½ tsp
Salt to suit taste
Grated Coconut – ½ cup
Mustard Seeds – ¼ tsp
Dried Red Chillies – 3
Coconut Oil – 1 tbsp
Mustard Seeds – ½ tsp
Red Chilli – 2
Heat a pan. Add the chopped Pineapple pieces, Green Mango Pieces. Add the Cumin Seed Powder, Turmeric Powder, Salt and 1 ½ cups of water.
Once the water starts boiling, simmer them for 6 to 8 minutes in medium flame.
Grind Coconut, dried Red Chillies and Mustard Seeds to a fine paste with required water.
Add this paste to the simmering curry and simmer for 3 to 4 minutes more. Add Jaggery.
Heat the Oil in a small Tawa. Let the Mustard Seeds splutter. Add dried Red Chillies and roast them for a few seconds.
Pour this into the curry. Done!