Pineapple Gojju

Ingredients

Pineapple Fresh/can	½ or 1 can
Urid dhal	2 tsps
Cumin seeds	½ tsp
Methi seeds	½  tsp
Sesame seeds	4 tsp
Red chillies (dry)	6
Shredded coconut (dry)	2 tbs
Oil	2 tbs
Curry leaves	A  few
Tamarind	1 lemon-sized
Hing/Asafoetida	A pinch
Jaggery	As per your taste
Salt	As per your taste

Method

1. Cut the pineapple into small pieces and keep it aside. If using canned pineapple, drain the juice from it.  
2. Roast urid dhal, cumin seeds, methi seeds, red chillies and sesame seeds with 1 tsp of oil until light brown in colour. When it is cooled, grind it with coconut into a smooth paste.
3. Soak tamarind with water and keep aside.
4. Heat 1 tspn of oil in a pan and add mustard seeds. When it splutters, add hing, curry leaves and then followed by pineapple pieces. Fry for 1 minute and add the ground masala, tamarind juice, salt and jaggery and mix it well. Allow it to boil for few minutes until the raw smell goes.

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Carrot Pickle

Ingredients                                        

Carrots	2 or 3
Mustard seeds	½  tspn
Hing /Asafatida	½ tspn
Pickle masala	2 tbspn
Lemon	1
Salt	As per your taste
Oil	2 tspn

Method

1. Wash and dice carrots into very tiny pieces. Put it into a bowl and keep aside.
2. Add lemon juice, pickle masala and salt and mix it thoroughly. If you are using ready-made pickle masala, then only add a tiny bit of salt as the masala already contains salt. If you don’t have ready-made pickle mix, then dry roast about 10 dried red chillies and 1 tspn of methi seeds and when it is cool, powder them.
3. Now heat oil and add mustard seeds. When it splutters, add hing and pour this over the carrots and mix it. Store it in an air tight container and keep refrigerated.

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