Pineapple Zabardast

Preparation time: 15-20 mins

Serves: 4

Ingredients:

Pineapple slices 1
Red Cherries ½ cup
Corn ½ cup
Tomato and Basil pasta sauce 1 cup
Olive oil 5tsp
Carom seeds (ajwain) 1 tsp
Black cardamom (Bada elaichi) 1
Cinnamon stick (Dal chini) ½
Red chilli powder 2 tsp
Cumin powder (jeera powder) 1tsp
Coriander powder (dhania powder) 1 tsp
Garam masala 1tsp
Pepper 1tsp
Gram flour (besan) 2tbsp
Chat masala 2 tsp
Salt to taste

Method:

Slice the olives, sprinkle chat masala over them and set aside.

Add water to the gram flour and mix to ensure there are no lumps. Set aside

Heat a little olive oil in a pan, add carom seeds, black cardamom and cinnamon stick. As the carom seeds pop, add the pineapple tidbits, cherries and corn. Mix well; add a cup of water and cover to cook.

In another pan, heat a little more of olive oil and add the tomato basil pasta sauce. Add red chilli powder, cumin powder, coriander powder, garam masala and pepper. Stir until the sauce turns thick and sticky. This should take around 5 minutes.

When the pineapples feel cooked, pour the pasta sauce, gram flour with the water, and a cup or two of water if required and stir to gravy. Add salt to taste and leave to cook for a couple of minutes.

Garnish with the olives before serving with any Indian bread/rice/pav bread.

With the pineapple, cherries and corn being soaked in sugar syrup, there is an inherent sweetness in the recipe. The sauce feels tangy and the spices give it the desi flavor.

The best part, a well-flavored gravy curry without using the knife! With all the ingredients available, the curry is just a moment away.