Ingredients

For the Masala:-

• 1 1/2 tbsp Mustard seeds
• 6-8 Dry Kashmiri chilies
• 12 Black Pepper Cons
• 5 Meethi grains
• 1 Green chili (roughly chopped)
• 1/2 tsp turmeric powder
• 1 cup Freshly grated coconut (about 1 coconut)

Other ingredients:-

• 2 Pineapples
• 4 tbsp Oil
• 1 tbsp Mustard seeds
• 1/8 tsp Hing (Asafoetida) powder
• 10-12 Curry leaves
• 1 small ball Tamarind (about 1 tbsp)
• 4 tbsp Jaggery piece (cane or palm jaggery)
• Salt (as per taste)

Instructions

• 1 I used 2 pineapples in the recipe.
  
• 2 Clean and cut pineapples. Soak tamaring and jaggery in 1/4 cup water and keep it aside.
  
• 3 Cut them into approximately 1 inch sized pieces. Keep them aside.
  
• 4 In a pan, dry roast 1 1/2 tbsp mustard seeds. Keep aside.
  
• 5 Dry roast the peppercorns, meethi grains and red chilies. Keep them aside.
  
• 6 In a grinder, grind the coconut along with turmeric powder, green chili, roasted red chilies, peppercorns and meethi with sufficient water to form a fine paste. Once the paste is formed, add the roasted mustard seeds and grind for few seconds.
  
• 7 Keep the masala paste aside.
  
• 8 In a vessel, add the oil, add 1 tbsp mustard seeds. Let them splutter. Next, add the curry leaves and hing.
  
• 9 Add the masala paste, fry for 2 minutes. Add the soaked jaggery and tamarind water(strain and use it).
  
• 10 Add the pineapple pieces. Mix well.
  
• 11 Add about 3/4 cup water. (see recipe notes below).
  
• 12 Cover and cook for about 25 minutes.
  
• 13 Thicken it further if required. (or just leave it as a gravy if serving with rice).
  
• 14 Serve hot with steamed rice . Enjoy !!! (See recipe notes below for mango sansav recipe).
  

Recipe Notes

1. Add 1/2 cup water if you want it thicker.
2. Click here for Mango/ Ghonta Sansav recipe.