Pineapple-Peanut Amti Recipe

 

Ingredients :

1. A small ripe Gavaran pineapple (best if sweet)

2. 15-20 nos. (Soak in warm water for 1-2 hours)

3. Raisins: 10-15 nos

4. One pound cup of freshly grated coconut

5. One and a half tablespoon of gram flour

6. 1-2 green chillies

7. Ginger piece half

8. Curry leaves 5-6 leaves

9. Even a teaspoon of tamarind pulp

10. Jaggery to taste

11. Salt (to taste)

Spices:

1. Fine rye

2. Cumin

3. Two green cardamoms

4. Oil

5. Cumin powder: half a teaspoon

6. Coriander powder: half a teaspoon

7. Sweet /  bramhani Masala: 1 pound spoon

8. Salem Turmeric: Half a teaspoon

1. First soak the nuts for a couple of hours. Peel a squash, grate it and squeeze the juice. By the way, it used to be cut from the fruit seller as a work of art. The cut discs were to be cut into four pieces each. Put cashew nuts, pineapple pieces and raisins soaked in a little water in a cooker and make a whisk. Cook as well as you want.

2. Now add one to two chillies, peeled fresh coconut, cilantro, ginger, gram flour, tamarind pulp and jaggery to the mixer and make a fine paste.

3. Heat oil in a pan. Add Sajuk Ghee if you like a little. When it is hot, add rye and cumin seeds. Add cardamom. I have also put five or six leaves of curry in the pot. It is completely optional.

4. Now add salt, turmeric powder, sweet masala, coriander and cumin powder

Drain and cook. Add wet coconut paste and saute. Cook till the oil evaporates.

5. Add pineapple pieces, raisins and cashew nuts and saut. Add a little hot water, stir and then put water on the lid and remove the steam to make a composite pineapple paste.

Serve hot with chapati and rice.