| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Indian |
Indian, Sauces |
2 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
ts |
Sesame seeds |
| 1/4 |
ts |
Fenugreek seeds |
| 1 |
tb |
Flaked unsweetened coconut |
| 8 |
oz |
Pineapple chunks in unsweetened juice |
| 1/4 |
ts |
Turmeric |
| 1/2 |
ts |
Brown sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
tb |
Light vegetable oil |
| 1/2 |
ts |
Mustard seeds |
| 10 |
|
Fresh curry leaves, or |
| 1 |
tb |
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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