Spicy Pineapple Curry Pregnancy Recipe

Spicy Pineapple Curry
Pregnancy Recipe

This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk. The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content. If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 3 servings

Ingredients

1 1/4 cups fresh pineapple cubes
1 tsp oil
1 tsp besan (bengal gram flour) dissolved with 1 cup coconut milk
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/4 tsp garam masala
2 tsp sugar
salt to taste

To Be Ground Into A Smooth Paste2 red chillies , broken into pieces
3 tbsp grated coconut

For The Tempering1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
a pinch of asafoeida (hing)

Method

1. Heat the oil, add the asafoetida and pineapple to it and sauté for 2 minutes.
2. Add the turmeric powder, garam masala, the ground paste and salt, mix well and cook on a medium flame for 1 minute.
3. Add the besan- coconut milk mixture, ½ cup of water and sugar and simmer till the pineapple pieces are tender. Keep aside.
4. For the tempering, heat the oil and add the mustard seeds. When they crackle, add the curry leaves and asafoetida and pour over the curry.
5. Mix well, bring it to a boil and serve hot.

Nutrient values per serving

Amt	Energy	Protein	Cho	Fat	Vit-A	Vit-C	Calcium
140 gm	349 kcal	2.9 gm	16.2 gm	30.3 gm	37.8 mcg	28.8 mg	23.9 mg