|
Ingredients
|
Quantity
|
|
Ripe pineapple, cleaned – peeled and diced
|
1 medium
|
|
Oil
|
for
cooking
|
|
Onion – chopped
|
2
|
|
Stem of lemon grass
|
1
|
|
Spring of curry leaves
|
a few
|
|
Thick coconut milk – extracted from ½ grated coconut
|
1 ½ cup
|
|
Mustard powder
|
1 tsp
|
|
Cinnamon powder
|
1 tsp
|
|
Dry chillies – powdered
|
6
|
|
Turmeric powder
|
a pinch
|
|
Salt
|
to taste
|
|
Fennel seeds – roasted and powdered
|
1 tsp
|
Heat oil in a pan and fry half the onions, lemon grass and curry
leaves until the onions turn brown.
Add the remaining ingredients, except the fennel powder, and
simmer until done. Sprinkle the fennel powder and remove from heat.
