Mostly any recipes are shaped based on geography & seasons of the region. Yet in the global scenario we live in today, most vegetables & fruits are available round the year sourced from all over world.
While I strongly advocate eating local & seasonal food, once in a while it is refreshing change to try hands with unusual ingredients & recipes.
Since moving to SG, tropical fruits have started making more frequent entries in my kitchen. So I landed up on these honey pineapples 🍍.
In India, it was a fruit consumed once in a while brought home all cut and cleaned by the vendor, so just wash and done, finished!
Here it is task to pick right ones, let them ripen & do all adventure to cut it before you could relish !
To top of this time the fruit was somewhat raw so I decided to give it another twist by using it as in a subji. While many tropical regions do have recipes of pineapple as base for curry or subji, I opted for simple khatta-meeta taste like raw mango or gauva methambha.
And it made an excellent side dish with phulka and daal rice.
Hope you will enjoy this recipe and give it a try.
Ingredients:
1. Pineapple semi ripe, cleaned & cut into cubes
2. 1/4th cup grated jaggery (adjust as per your taste to some more or less)
3. 3 tbsp oil
4. 1/2 tsp rai
5. 1/2 tsp Jeera
6. 1/2 tsp meethi Dana
7. 1 tbsp red chilli powder
8. 1/3 tbsp turmeric powder
9. Few curry leaves
10. Salt to taste
11. 1/4th tbsp Garam masala
Preperation:
1. Heat oil in a pan
2. Add rai and jeera as it crackles then add methi seeds & curry leaves
3. Add pineapple cubes and mix well
4. Cover and cook till pineapple is slightly soft
5. Add salt turmeric powder and red chili powder and garam masala and mix well
6. Add grated jaggery, add 2 to tbsp water and cook the subji with the jaggery
7. Add water as required and cook pineapple till it is soft and tender
8. Once all the jaggery is dissolved and pineapple soft turn off the heat. Your yummy pineapple subji is ready.
Serve with hot rice or phulka.
Interesting recipe! Must try
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