I am happy to share this fusion recipe which won me a commendation prize by Master Chef India 2015 winner Nikita Gandhi in a cookery contest 2016 in Singapore

Pineapple Gojju Pasta delight

Ingredients

For the pineapple gojju                                                         For the pasta

Pineapple …….500gms (cut into pieces)                             200gms Penne pasta

For gojju powder

Mustard(rai) seeds……  1 tspn                                               4 lemon grass stalks

Fenugreek(methi) seeds……. 1 tspn                                      4 tblspn coconut milk

Cumin(jeera) seeds………….   1 tspn                                       4 spring onions

Sesame (til) seeds…………….. 1  tspn                                      few curry leaves

Urad lentil ………………………….. 3 tsps                                     olive oil  2 tspn

Chana lentil ………………………….1 ½ tspns                              salt to taste

Dried red chillies…………………..2

Turmeric………………………………. 1tspn

Tamarind …………………………….. 1 lemon sized lump

Coconut grated ………………….. ¼ coconut

Coconut milk ………………………. 2 tblspn

Jaggery           ……………………….. one cube

Groundnut Oil ………………….…. 2 tblspn

Curry leaves ………………………….10

Side ingredients for garnishing and as accompaniments for serving

1.  Deep fried peanuts, 2. Spring onion leafy stalks finely cut 3. Pineapple pieces

Method of preparation

Pineapple gojju

Roast all the ingredients for gojju in medium heat till red. Mix tamarind and grated coconut and grind all these in a mixer into a fine powder.

Chop the washed pineapple pieces into small fine pieces. Heat the oil in a thick bottom pan, add ½ tspn of mustard seeds and let them crackle. Add pineapple pieces and sauté for two minutes. Add curry leaves and salt. Add 2 cups of water. Let it cook in medium heat till pineapple pieces become soft. Mix the ground masala to the cooked pineapple. Add salt and crushed jaggery cube. Let the gojju cook in medium flame.  Add coconut milk and give it one or two more boils before switching off the flame.

Pasta

Keep two litres of water to boil. Add salt and oil. Crush the lemon grass stalks and add to the boiling water. Add pasta. Let it boil till pasta softens. Discard the lemon grass and rinse the pasta in cold water. Now heat oil in a skillet and add chopped spring onions. Add dried chilly flakes and curry leaves. Add pasta and coconut milk. Cover the pan for two minutes.

 Serve the pasta with pineapple gojju , deep fried peanuts and chopped green spring onions.