The Portuguese introduced pineapple from Brazil to Goa. An ultimate summer tropical fruit, versatile, with many health benefits. It is used in the preparation of various sweet/savoury dishes, pickles, wine and vinegar. When dehydrated, it can be enjoyed as a snack, makes a great addition in trail mixes, cereals, baking and much more.
In Konkani "ananas" refers to "pineapple" and "sansav or sasam" is "mustard seeds". This is a mildly spiced coconut-based curry made with pineapple, tempered with mustard seeds and curry leaves. A firm ripe pineapple is ideal for this dish. For the gravy, spices are roasted and ground to a paste with coconut. Addition of jaggery combined with spices brings out the sweetness and fruitiness of the pineapple. Enjoyed with rice, this curry will leave you craving for more. It has a perfect balance of spice, sweet and sour. Absolutely delicious and a must try when pineapples are in season. Ambade (hog plums) or ghonta (sucking mangoes) can be substituted for pineapple.
When choosing a pineapple, use your three senses; sight, smell and touch. Go for the ones that are heavy, plump and golden without any bruises or spots. Smell the bottom to check if it is fragrant. If it smells vinegary, then the fruit is sour. Finally, touch for firmness and pick one or two leaves in the centre. If they come off easily, then the fruit is ripe.
In Konkani "ananas" refers to "pineapple" and "sansav or sasam" is "mustard seeds". This is a mildly spiced coconut-based curry made with pineapple, tempered with mustard seeds and curry leaves. A firm ripe pineapple is ideal for this dish. For the gravy, spices are roasted and ground to a paste with coconut. Addition of jaggery combined with spices brings out the sweetness and fruitiness of the pineapple. Enjoyed with rice, this curry will leave you craving for more. It has a perfect balance of spice, sweet and sour. Absolutely delicious and a must try when pineapples are in season. Ambade (hog plums) or ghonta (sucking mangoes) can be substituted for pineapple.
When choosing a pineapple, use your three senses; sight, smell and touch. Go for the ones that are heavy, plump and golden without any bruises or spots. Smell the bottom to check if it is fragrant. If it smells vinegary, then the fruit is sour. Finally, touch for firmness and pick one or two leaves in the centre. If they come off easily, then the fruit is ripe.
Goan Ansache Sansav (Pineapple Curry)
(Serves 6)
Ingredients:
1/2 kg chopped ripe pineapple pieces
1 cup fresh grated coconut
1 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of methi (fenugreek seeds)
1 sprig of curry leaves
1 tablespoon sugarcane jaggery
1/4 teaspoon turmeric powder
a pinch of hing (asafoetida)
2 tablespoons oil
salt
Dry roast only the following ingredients:
6 dried red Kashmiri chillies
1/4 teaspoon methi (fenugreek seeds)
1/4 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
Method:
In a bowl, mix the pineapple pieces with turmeric powder, jaggery and salt. Set aside for 30 minutes to bring out the sweetness of the fruit.
In the meantime, roast the ingredients as indicated above and grind with coconut and 2 cups of water to a slightly coarse paste. Set aside.
In a pan, heat oil, add mustard seeds, methi, curry leaves, urad dal and hing. When seeds start to splutter, stir in the pineapple pieces. Cover and cook on medium heat with no water for two to three minutes. Incorporate the ground paste and combine well. Rinse the blender jar with 1/2 cup water and add to the pan. Check for seasoning and sprinkle some salt.
When fruit is done with a bite and gravy thick, shut off the flame.
Serve hot.
Note:
(Serves 6)
Ingredients:
1/2 kg chopped ripe pineapple pieces
1 cup fresh grated coconut
1 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of methi (fenugreek seeds)
1 sprig of curry leaves
1 tablespoon sugarcane jaggery
1/4 teaspoon turmeric powder
a pinch of hing (asafoetida)
2 tablespoons oil
salt
Dry roast only the following ingredients:
6 dried red Kashmiri chillies
1/4 teaspoon methi (fenugreek seeds)
1/4 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
Method:
In a bowl, mix the pineapple pieces with turmeric powder, jaggery and salt. Set aside for 30 minutes to bring out the sweetness of the fruit.
In the meantime, roast the ingredients as indicated above and grind with coconut and 2 cups of water to a slightly coarse paste. Set aside.
In a pan, heat oil, add mustard seeds, methi, curry leaves, urad dal and hing. When seeds start to splutter, stir in the pineapple pieces. Cover and cook on medium heat with no water for two to three minutes. Incorporate the ground paste and combine well. Rinse the blender jar with 1/2 cup water and add to the pan. Check for seasoning and sprinkle some salt.
When fruit is done with a bite and gravy thick, shut off the flame.
Serve hot.
Note:
- One whole pineapple with the outer skin and core removed was cut into pieces, out of which, only 1/2 kg used for the dish.
- Do not use an overripe pineapple.
- Dish is absolutely delicious. No need to add tamarind.
