How to Make Sweet and Spicy Vegan Pineapple Curry (Gojju)
About Pineapple Curry (Gojju)
This pineapple curry (gojju) is surely a treat to those who love a sweet, tangy, and spicy dish. Pineapple gojju is an authentic dish of Karnataka state, India. It is mandatory to make this curry in functions, especially in the Brahmins community.
Gojju is a curry made of stir-fried or cooked vegetables/fruits mixed with spicy coconut gravy. I mixed cooked pineapple and spicy coconut gravy to make this delightful curry. Sesame seeds give a distinct flavor to this gojju. Boiling the gravy for a longer time increases the storage time. This curry remains fresh in the refrigerator for a week.
Serve this sweet, spicy, and tangy curry with plain rice, idli, flatbread, or roti. It will be a finger-licking experience for sure!
Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 4 servings
Ingredients
- 2 cups pineapple, flesh cut in 1-inch cubes
- 1 cup coconut, grated
- 1 tablespoon sesame seeds
- 1 tablespoon Bengal gram split
- 2 teaspoons dehusked black gram split
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 5-6 red chilies, moderate hot variety
- 8 curry leaves
- 1 teaspoon coconut oil, or any other cooking oil for the tempering
- 1/2 teaspoon mustard seeds, for the tempering
- 8 curry leaves, for the tempering
- 1 red chili, broken, for the tempering
- 1 teaspoon oil, for roasting the spices
- 2 tablespoons jaggery, powdered
- 1 1/2 teaspoons salt, or as per taste
- 1/4 teaspoon turmeric powder, optional
- 2-3 pinches hing/asafoetida
- 1 tablespoon tamarind pulp, use depending on the sourness of the pineapple
Instructions:
- Wash pineapple. Remove the thorny skin and the rind. Chop the flesh in 1-cm cubes. Keep aside.
- Heat half a tsp oil in a pan. Add fenugreek seeds, Bengal gram split, and de-husked black gram split. Fry it until the black gram becomes golden brown.
- Add cumin seeds, sesame seeds, broken red chilies, half portion of the hing, and curry leaves. Fry on a very low fire for half a minute. Add grated coconut. Turn off the fire. Mix well. Keep aside for cooling.
- Grind the mixture, adding some water to get a smooth paste. Keep aside.
- Heat a teaspoon oil in a vessel. Add pineapple pieces. Saute till they are soft. This process may take about 3 minutes. Add turmeric powder, jaggery powder, tamarind pulp, some water, and salt. Mix well. Let it boil for 3-4 minutes. You can cover the vessel for fast cooking.
- Pour the ground paste and the remaining salt. Mix well. Cook on a low fire for a few minutes or until the spices combine well with the pineapple.
- Now, it is time for adding tempering. Heat oil in a small pan. Add mustard seeds. Let it pop up. Throw in de-husked black gram split, broken red chilies, the remaining hing, and curry leaves. Mix well. Turn off the heat.
- Pour it on the pineapple gojju when the black lentil turns golden. Mix it with the curry. Pineapple gojju is ready to serve!
- Serve this yummy curry with rice, flatbread, idli, or dosa. Enjoy the sweet, spicy, and tangy taste!
Photo Guide:
Nutritional Information:
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 160 |
| Calories from Fat | 45 |
| % Daily Value * | |
| Fat 5 g | 8% |
| Carbohydrates 16 g | 5% |
| Sugar 10 g | |
| Fiber 2 g | 8% |
| Protein 1 g | 2% |
| Cholesterol 0 mg | |
| Sodium 32 mg | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
