1 Pineapple (cut in bite size pieces) 1 tea spoon Coriander seeds 8 Red chilies 1 table spoon Ghee 1 Large onion (sliced fine) ½ tea spoon Mustard seeds Jaggery 2 cups water Salt
Grind coriander and chilies to a paste. Heat ghee and add mustard seeds. When they start popping, add onion and fry till they turn slightly brown. Add pineapple, coriander/chili paste and fry just until well mixed. Add salt, jaggery and water. Simmer on a very low flame until the gravy thickens a bit.