Pineapple Sasav
July 23, 2013

This dish is a tangy curry mostly prepared during Hindu Festivals and weddings. It is mostly served as second curry with Rice or with Wheat Flat bread.

Cuisine Goan
Course Main Course
Serves 6
Method Stovetop
Difficulty Easy
Cook Time 30  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 6
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 30  minutes
Ingredients
pineapple (ripe or semiripe)
500   grams
jaggery
100   grams
dessicated coconut
120   grams
peppers
5  
kashmiri red chilli
2  
curry leaves
10  
oil
2   teaspoon
mustard seeds
4   teaspoon
salt to taste
 
water
3-4   tablespoon
lime juice(optional)
1   tablespoon
cilantro leaf(optional for garnishing)
1  
Instructions

1. Cut pineapple to small pieces and marinate with 1 tsp salt and grated jaggery. Keep them separately for 15mins.

2. Grind Chilies, desiccated coconut, pepper in a mixer to a paste.

3.  Take 3 tsp mustard seeds in a pan on low flame and cover it till it starts crackling.

4. Add these mustard seeds to the paste and grind it for 10secs, so the mustard is mixed with the paste.

5. In a vessel, add oil and saute 1 tsp mustard seeds and curry leaves for 10 secs

6. Add marinated Pineapple and sprinkle water so that it does not burn. Cook for 10 minutes till the pineapple is soft.

7. Once the pineapple is cooked, add the paste to this and cook for another 10 minutes. Add salt to taste and extra jaggery or lime to make up for tangy taste.