To serve 4 people you will require,
Pineapple - 8 slices, cubed
Red chilly powder - 1 tbsp
Cumin seeds (Jeera) - 1/2 tsp
Fenugreek seeds (methi) - 1/2 tsp
Sugar - 1/2 tsp
Salt - to taste
Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - a sprig
Method
Dry roast cumin seeds and fenugreek seeds and grind it into a fine powder. Now in a bowl put the pineapple cubes, red chilly powder, fenugreek and cumin powder, sugar and salt. Mix it well and keep it aside for 30 minutes (so the pineapple will get the flavours of the spices added to it).
In a kadai heat coconut oil, add mustard seeds and let it splutter. Add curry leaves and fry it till the curry leaves turn crispy (use low flame, otherwise the curry leaves will turn black). Cool this tadka. Once the oil reaches room temperature, pour it inside the pineapple mix and mix it well.
