Pineapple and Green Mango Curry

This curry with a twist features Pineapple and Green Mango together to make a sweet, tangy and mild spicy curry which goes very well with rice and Roti.

Ingredients:

Pineapple – cut into small cubes – 1 ½ cup

Green Mango (peeled and cut into small cubes) ½ cup

Turmeric Powder – 1/8 tsp

Jaggery – 1 tbsp

Cumin Seed Powder – ½ tsp

Salt to suit taste

To Grind:

Grated Coconut – ½ cup

Mustard Seeds – ¼ tsp

Dried Red Chillies – 3

For Tempering:

Coconut Oil – 1 tbsp

Mustard Seeds – ½ tsp

Red Chilli – 2

Method:

Heat a pan. Add the chopped Pineapple pieces, Green Mango Pieces. Add the Cumin Seed Powder, Turmeric Powder, Salt and 1 ½ cups of water.

Once the water starts boiling, simmer them for 6 to 8 minutes in medium flame.

Grind Coconut, dried Red Chillies and Mustard Seeds to a fine paste with required water.

Add this paste to the simmering curry and simmer for 3 to 4 minutes more. Add Jaggery.

Heat the Oil in a small Tawa. Let the Mustard Seeds splutter. Add dried Red Chillies and roast them for a few seconds.

Pour this into the curry. Done!