Pineapple gojju is a sweet-spicy-tangy Karnataka dish similar to a curry. A ‘gojju’ a slightly thick curry which can be made with different vegetables like okra, bitter gourd, raw mango, but the best-tasting gojju is made with pineapples. It is a traditional dish that is a part of festivals and celebrations and is served at weddings too. It tastes great with steamed rice, neer dosa and set dosa.
You may use fresh or canned pineapples to make this dish. If you are using canned pineapple, make sure they are pineapple in juices and not the pineapple in sugar syrup. Also, I prepare the tempering for gojju using coconut oil as it adds a great flavour to it, but you may use any oil of your choice.
A delicious traditional dish with a burst of flavours – it is a must try!
Pineapple pieces – 1 ½ cup or 1 tin pineapple slices along with its juices
Sambar powder – 1 tbsp
Sesame seeds – 1 tsp
Coconut – ¼ cup
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 5-6
Hing or asafoetida – a small pinch
- Dry roast the sesame seeds. Grind with along with coconut and sambar powder into a smooth paste. Set aside
- Combine pineapple pieces with 1 cup water (use the juice of pineapple too if you are using canned pineapples)
- Add the ground paste and bring to boil. Reduce flame and let it simmer until the pineapple is completely cooked
- In a small pan, heat coconut oil and add mustard seeds. Once it splutters, add curry leaves and hing
- Turn off the flame and pour the tempering to the curry
- Mix well and serve hot
- You may add a small piece of jaggery depending on preference