Pineapple Gojju
From: Padma Bharadwaj, Sydney, Australia

Self experiment, number served - 4, cooking time - 5 to 10 minutes

• 1 tin pineapple pieces
  
• 1 lemon sized tamarind (take out the pulp)
  
• MTR Rasam Powder - 1 tsp or a bit more if you require hot
  
• Salt to taste
  
• Desiccated coconut - 1 tbsp (optional)
  
• Oil - 1 tbsp
  
• mustard seeds - 1/4 tsp
  
• curry leave - a small bunch

Heat oil in a pan. Add mustard seeds to splutter. Add curry leaves.

Add pineapple pieces, fry for a minute or two. Add tamarind pulp and Rasam powder and salt. Boil for a couple of more minutes.

Turn off the stove and garnish with desiccated coconut

Goes well with chapathi, bread and hot rice. This can be done using onion, egg plant, tomato and okra (but jaggery is to be added to add sweetness)