|Turmeric powder||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Thick curds||1 Cup (16 tbs), beaten|
|Coconut||1⁄2 , scraped|
|Mustard seed||1⁄4 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Oil||1 1⁄2 Tablespoon|
|Cumin seeds||1 Teaspoon (Into A Fine Paste)|
Peel, core and cut pineapple into cubes.
Simmer with turmeric powder, water and 1 tsp salt in a tightly covered pan.
When the pineapple is almost boiled, remove from fire and stir in the ground masala, beaten curds and 1/2 tsp salt.
Cook it over low fire till the pineapple is done.
Remove from fire.
Heat oil, fry the mustard and fenugreek seeds, break and add the red chillies and temper the pineapple mixture.