Ingredients
- 10 curry leaves (fresh)
- 240 gr pineapple chunks in
- 8 gr cilantro (chopped fresh)
- 7 ml vegetable oil (light)
- 5 gr flaked unsweetened coconut
- 3 gr sesame seeds
- 2 gr brown sugar
- 2 ml mustard seeds
- 1 gr fenugreek seeds
- 1 gr turmeric
- 1 gr salt
- 1 gr cayenne pepper
A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey. Combine sesame seeds, fenugreek and coconut in an 8 to 25 cm skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1 litre saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes. Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry. Serve hot. PER SERVING (4 servings): 70 calories, 1 g protein, 10 g carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 0. 155279503105.59.