|Fresh pineapple||1 Large, skinned and cut into pieces|
|Onions||2 Medium, finely chopped|
|Fresh coconut||1⁄2 , juice extracted|
|Green chillies||6 , deseeded and cut into 1" pieces|
|Cinnamon piece||2 Inch|
|Mustard seeds||1⁄2 Teaspoon|
|Curry leaves sprigs||2|
|Freshly chopped coriander||2 Tablespoon|
|Peanut oil||1 Teaspoon|
Place 3 tablespoons oil in a vessel. Allow to heat and add the mustard seeds, onions and the curry leaves. When crisp, add the coconut juice, green chillies, peppercorns, cloves and cinnamon piece and bring to a boil. Add the pineapple pieces and cook till soft. Add a little more water if necessary. Simmer for 5 minutes and remove from the heat.
Heat 1 teaspoon oil in a small karahi. Place on medium heat and add the chopped coriander. Stir for 2 minutes and add to the pineapple gravy. Add salt.
Serve with hot ghee-rice.