Pineapple bhaji
Prep time
Cook time
Total time
Makes: 4 servings
  • 1 tablespoon oil
  • 8-10 curry leaves (Kadhi patta)
  • 1 teaspoon mustard seeds
  • 3-4 dried chilies
  • 2 cups pineapple, chopped
  • ½ teaspoon turmeric powder
  • a pinch of asafoetida
  • 2 tablespoon tamarind juice ( if using paste, use only 1 teaspoon)
  • ¼ cup grated jaggery (adjust according to taste)
  • ¼ cup grated coconut
  • 1 teaspoon chili powder
  • 1 teaspoon coriander-cumin powder
  • ¼ cup water
  • salt to taste
  1. Heat oil in a pan on medium heat. Add mustard seeds and when they begin to splutter, add curry leaves,dry red chillies and asafoetida. Let them fry for 10-15 seconds and then add the pineapple pieces and stir it in.
  2. Add chili powder, turmeric powder, tamarind juice, salt, jaggery, water and mix well.
  3. Cover the pan and cook for 7-8 minutes till all the water is absorbed.
  4. Add the coriander-cumin powder and chili powder to the grated coconut and mix well. Add this mixture to the Pineapple in the pan and blend it in.Reduce heat to Low and let it simmer for 5 minutes.
  5. Serve hot with curry and rice.
Recipe by Simmer to Slimmer at