Serves 4
ripe pineapple 1/2 small, peeled and cored
turmeric powder 1 tsp
chilli powder 1/2 tsp
curry leaves 2 tsp
green chilli 1 small, minced
salt 1/2 tsp
fresh coconut 1/2 cup, grated
mustard seeds 1 tsp
coconut oil 1 tbsp
plain yoghurt 2 tbsp
THE TEMPERING
coconut oil 1 tbsp
mustard seeds 1/4 tsp
red chillies 2, dried, broken into pieces
curry leaves 6
Bring a saucepan of water to a boil. Cut the pineapple into batons and add to the boiling water with the turmeric, chilli powder, curry leaves, green chilli and salt. Cook for a few minutes, then strain.
Grind the coconut and mustard seeds together to make a fine paste. Heat the coconut oil in a frying pan and fry the coconut mustard paste over high heat for 2 minutes. Add the pineapple mixture and toss to combine, then remove from the heat and stir through the yoghurt.
For the tempering, heat the coconut oil in a small pan and fry the mustard seeds, chilli and curry leaves over a medium heat until they splutter. Spoon the mixture over the pineapple to serve.