1teaspoontamarindoptional - if the pineapple is very sour, do not add
Cook the chopped pineapple with 1-2 cups of water. When the pineapples are moderately cooked, add salt, jaggery and tamarind (Optional)
Meanwhile, place a pan over medium heat and saute the sesame seeds and keep them aside. Likewise, saute methi seeds, cumin seeds, and black gram and keep them aside.
Add a teaspoon of coconut oil to the same pan and fry the chilies until they get crispy. Blend all the spices, sesame seeds, chilies and grated coconut with 1 cup of water and make a smooth paste.
Add this paste to cooked pineapple and continue to cook.When it starts to boil, switch off the heat.
Directions for seasoning: Place a pan over medium heat and add fry mustard seeds, black gram and 1 red chili with just 1 teaspoon of coconut oil. When the seeds start to sputter, add curry leaves and asafoetida powder/hing.
Add the seasoning to the main dish (Pineapple Menaskai) gojju.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are reliant on accurate calculations in your diet.