Pineapple Gojju Pineappl in Sweet Sour Spicy Gravy

Gojju is a very popular Karnataka gravy. It is a perfect combination of sweet, sour and Spicy gravy, with veggies like okra, brinjal or green bell pepper...It can also be done with raisins or pineapple..Every household will make okra gojju and during festivities or weddings, pineapple is favoured one and a must in the spread...there is always two variations with the recipe. One is mustard and coconut based gravy and the other with dals and coconut. But when you make with pineapple it is only one recipe with dals and coconut. This goes well with hot steamed rice with a dash of ghee..You can either use fresh ripe pineapple or canned..I have used canned pineapple, as I had no time to go to store and buy fresh ripe pineapple.

Ingredients:
 Pineapple - Medium riped  11/2 cups chopped,
or alternative you can use same quantity of canned pineapple in its own juice.
Tamarind - 1 medium lemon size,
Jaggery - 1 medium lemon size,
Salt,
Oil - 1tablespoon,
Mustard - 1 teaspoon,
Curry Leaves - 10.

To Roast and Grind:
Oil - 1 teaspoon,
Chana dal - 1 teaspoon,
Coriander seeds - 1 teaspoon,
Urad dal - 1/2 teaspoon,
Fenugreek seeds/Methi - 1/4 teaspoon,
Sesame Seeds - 1 teaspoon,
Red Chillies - 6-8,
Grated Coconut - 1/2 cup fresh r frozen.

Method:
Soak Tamarind in warm water for 20 minutes, extract the juice and keep aside.
Roast the ingredients under roasting table, except the grated coconut, with a teaspoon of oil and fry until golden brown
Finally add coconut and fry for a minute and remove from heat.
Cool the mixture and grind to a smooth paste, with water.
In a Kadai, heat a tablespoon of oil.
Add mustard seeds, when it crackles, add curry leaves.
Add Pineapple and fry for a couple of minutes.
Add tamarind juice and cook for couple of minutes.
Add salt and jiggery and boil for couple of more minutes.
Add ground pat and boil for 4-5 minutes, until you get the nice cooked, blended aroma of salt, sweet, sour and spicy aroma.
Switch of the heat and serve with hot steamed rice and Enjoy..
If you are adding canned, then first bring tamarind juice, salt and jaggery to boil for 2-3 minutes.
Then add ground paste and cook for 4-5 minutes.
Now add chopped canned pineapple and cook for couple of more minutes.
Then finally temper with one teaspoon of oil, mustard and curry leaves and add to gravy.
Enjoy.

Note:
You can use the same recipe for raisins.
Omit coriander seeds for roasting and grinding.
Boil tamarind juice salt and jiggery and add  ground paste.
While tempering finally after adding mustard, curry leaves and asafoetida, add 1/2 cup raisins and fry until raisins bloats up and add to gravy and give a boil, remove from flame and enjoy.