INGREDIENT
1 ripe pineapple peeled and diced into 1"chunks
OR 1 20 oz can of pineapple chunks drained
1 tsp mustard seeds
1-2 tsp of chilli powder
1 tsp curry powder
1/2 onion chopped
1-2 green chills chopped
2" piece of cinnamon
cardamoms, crushed
2 cloves crushed
1/2 cup of coconut milk
2 tbsp cooking oil
salt, Curry leaves (optional)
OR 1 20 oz can of pineapple chunks drained
1 tsp mustard seeds
1-2 tsp of chilli powder
1 tsp curry powder
1/2 onion chopped
1-2 green chills chopped
2" piece of cinnamon
cardamoms, crushed
2 cloves crushed
1/2 cup of coconut milk
2 tbsp cooking oil
salt, Curry leaves (optional)
METHOD
Heat a medium size pan under medium fire. Fry the mustard seeds in oil. Cover and let the seeds pop. Next reduce heat add turmeric, chilli powder, curry powder and fry for about 20 seconds.
Next add onion, green chillies, garlic and curry leaves and fry till fragrant. Finally add all the ingredients except the coconut milk.
Cook covered for about 20-30 min under low heat. Add the coconut milk, cook for another 3 min.
Serve warm with rice.
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