- Pineapple cut into small pieces – 2 cups
- Tamarind – A big gooseberry size or tamarind paste – 1 teaspoon
- Jaggery – A small lemon size
- Turmeric Powder – a pinch
- Salt – 1/2 teaspoon or as per taste
- To roast and powder:
- Red Chillies – 2 to 3 (medium size)
- Coriander seeds – 1 tablespoon
- Bengal Gram Dhal – 1 teaspoon
- Black Gram Dhal – 1 teaspoon
- Fenugreek seeds – 1/2 teaspoon
- Asafotida – a small piece
- Sesame seeds (Til) – 1 teaspoon (Optional)
- Coconut gratings – 3 tablespoons
- For seasoning:
- Oil – 2 teaspoon
- Mustard – 1/2 teaspoon
- Jeera – 1/2 teaspoon
- Curry Leaves – few
Gojju is a classic Kannadiga dish. It is a sweet, sour and spicy gravy. It is prepared with many types of vegetables like brinjal, bittergourd, okra etc. However, pineapple gojju is very familiar and served in traditional South Karnataka Weddings.
- In a kadai put one teaspoon oil and fry red chillies, dhals, asafotida, til and coconut gratings till you get a nice aroma. Cool it and powder it.
- Soak tamarind in little water or dilute the paste and make 1/4 cup tamarind water.
- In another vessel put the pineapple pieces along with turmeric powder and add just enough water to cover them. Cook till it is soft. (You can also pressure cook it for one whistle).
- When pineapple is cooked well, add tamarind water, jaggery (crush it), salt and mix well. If required add little water and make it semi liquid and bring it to boil. When it starts boiling, add the above roasted powder and mix well. Allow to cook on medium heat till desired consistency is obtained.
- Season it with mustard, jeera and curry leaves.