By Shireen Jamooji
August 29, 2023
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This delightful curry combines pineapple, plantain, and grapes for a burst of flavours. The coconut-based gravy is enriched with spices and yoghurt, creating a harmony of textures and tastes.
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1 cup finely chopped pineapple ½ ripe plantain, finely chopped 10-12 red or black grapes 1 tsp turmeric powder ½ tsp red chili powder ½ cup + 2 tbsp water ½ cup grated coconut 2 green chilies Pinch of mustard seeds 2 tsp sugar or jaggery 3 tbsp yogurt 2-3 dry red chilies Curry leaves Oil (as required) Salt (as required)
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Cook pineapple and plantain with turmeric, red chilli powder, salt, and water until soft.
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Blend coconut, mustard seeds, and green chilies with water into a smooth paste.
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Mash cooked ingredients, then add the coconut paste and cook out for a few minutes.
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Introduce sweetness with sugar/jaggery, adjust seasoning.
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Add grapes for a refreshing crunch. Let it cool then mix in yoghurt.
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For tempering, sizzle mustard seeds, curry leaves, and dry red chilies in oil. Drizzle over the curry.
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