pineapple kalan

serves 4

1 cup freshly shredded coconut
4 fresh red chilies (remove stems/seeds for less heat)
4 green chilies (remove stems/seeds for less heat)
1 tsp cumin seeds
1/4 tsp mustard
1/4 tsp fenugreek
1 large pineapple peeled cored and diced
1/2 tsp turmeric powder
1 cup water
1 cup plain yogurt
1/4 cup curry leaves
seasoning:
2 tbsp ghee
1/4 tsp mustard seeds
1 fresh chile
1 small onion aka pearl onion chopped

• in a food processor grind coconut, red and green chilies cumin, mustard and fenugreek seeds into a paste
• in a skillet place pinapple, turmeric and 1/2 cup of water; cover and cook for 6 to 8 mins
• beat yogurt with 1/2 cup water; add it to pineapple
• add spice paste and curry leaves ; add salt
  
• cook covered over low heat for 3 mins
• head ghee , mustard and chile and onion; fry until mustard pops and then add to curry