Yield: 4 servings
|5 slices||Pineapple; cubed|
|3||Onions; cut into large|
|; pieces (150 g)|
|3 teaspoons||Coarse red chilli powder; (15 g)|
|½ teaspoon||Mustard powder; (2 g)|
|½ teaspoon||Turmeric powder; (2 g)|
|½ teaspoon||Fennel seeds; roasted and|
|; powdered (2 g)|
|Cinnamon powder and salt to taste|
|½ teaspoon||Vinegar; (2 ml)|
|1 teaspoon||Cornflour; (5 g)|
|30 millilitres||Tomato puree|
HEAT oil and saute the pineapple till done. Remove from oil. Add onion and stir-fry for two minutes and remove from oil. Add the seasoning and fry for a few seconds. Dissolve cornflour in a little water to a smooth paste and add to the pan. Stir till it turns glossy. Add the pineapple, onion, tomato puree and honey and stir-fry for two minutes. Serve hot.
Converted by MC_Buster.
NOTES : (Pineapple chunks with onion, in hot and sweet sauce) Converted by MM_Buster v2.0l.