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 Ingredients:
Pineapple - 1 (small pineapple cut into pieces)
Onion - 1 (big sliced)
Capsicum - 2 (sliced)
Garlic cloves - 2 (large crushed)
Ginger - 1/2" (crushed)
Curry leaves - Few
Bay leaves - Few pieces
Cinnamon - 2" piece
Turmeric powder - 1/2 spoon
Chilli powder as required
Salt to taste
Coconut milk - 1/4 cup
Oil - 3 tablespoons
Sugar - 1 tablespoon (add according to the taste of the pineapple)
Lime juice to taste
Curry powder - Ground paste of 1/2 tsp mustard,
Dhaniya - 1 tsp, 1/2 tsp of jeera
Saunf - 1/2 tsp
Method:
Heat oil in a kadai. Add crushed ginger & garlic, curry leaves, bay leaves, cinnamon, sliced onions and
sauté. Add green peppers. Keep mixing the ingredients until the onions become soft. Add salt, turmeric powder, chilli powder and curry powder. Mix all the ingredients well and add the pineapple pieces. Keep sauting the pineapple pieces until well coated with the spices. Reduce heat and allow it to simmer for a few minutes. Add sugar, and salt and mix well. Taste the curry and if necessary add a little lime juice (depends on the pineapple used). Add coconut milk. Let it simmer for a while and take it off the heat.
More this week: Quick Biriyani
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