| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 1 |
md |
Sized ripe pineapple; cleaned, peeled and |
|
|
; diced |
|
|
Oil for cooking |
| 2 |
|
Onions; chopped (100 g.) |
| 1 |
|
Stem of lemon grass |
|
|
A few sprigs of curry leaves |
| 1 1/2 |
c |
Thick coconut milk; (extracted from 1/2 |
|
|
; grated coconut) |
|
|
; (360 ml.) |
| 1 |
ts |
Mustard powder; (5 g.) |
| 1 |
ts |
Cinnamon powder; (5 g.) |
| 6 |
|
Dry red chillies; powdered |
|
|
A pinch of turmeric powder |
|
|
Salt to taste |
| 1 |
ts |
Fennel seeds; roasted and |
|
|
; powdered (5 g.) |
INSTRUCTIONS
HEAT oil in a pan and fry half the onions, lemon grass and curry
leaves till the onions turn brown. Add the remaining ingredients,
except the fennel powder, and simmer till done. Sprinkle the fennel
powder and remove from heat. Serve hot with rice.
Converted by MC_Buster.
NOTES : (Pineapple Curry)
Converted by MM_Buster v2.0l.
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