Yield: 2 Servings
|\N \N||Stephen Ceideburg|
|1 teaspoon||Sesame seeds|
|¼ teaspoon||Fenugreek seeds|
|1 tablespoon||Flaked unsweetened coconut|
|8 ounces||Pineapple chunks in unsweetened juice|
|½ teaspoon||Brown sugar|
|¼ teaspoon||Cayenne pepper|
|½ tablespoon||Light vegetable oil|
|½ teaspoon||Mustard seeds|
|10 \N||Fresh curry leaves, or|
|1 tablespoon||Chopped fresh cilantro|
A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey.
Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes. Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry.
PER SERVING (4 servings): 70 calories, 1 g protein, 10 g carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg sodium, 1 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.