| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Indian | Indian, Sauces | 2 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | t | Sesame seeds |
| 1/4 | t | Fenugreek seeds |
| 1 | T | Flaked unsweetened coconut |
| 8 | oz | Pineapple chunks in |
| unsweetened juice | ||
| 1/4 | t | Turmeric |
| 1/2 | t | Brown sugar |
| 1/4 | t | Salt |
| 1/4 | t | Cayenne pepper |
| 1/2 | T | Light vegetable oil |
| 1/2 | t | Mustard seeds |
| 10 | Fresh curry leaves, or | |
| 1 | T | Chopped fresh cilantro |
INSTRUCTIONS
A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey. Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes. Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry. Serve hot. PER SERVING (4 servings): 70 calories, 1 g protein, 10 g carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 297.3mg
Potassium: 895.7mg
Carbohydrates: 60.8g
Fiber: 2.3g
Sugar: 57.4g
Protein: 3.6g