2 cups chopped pineapple.
1 cup grated coconut.
2 dried red chilies.
½ cup water.
½ tsp turmeric powder.
Salt to taste.
1 tsp mustard seeds.
2 nos dry red chilly.
1 tbs coconut oil.
Few curry leaves.
Boil chopped pineapple with a pinch of turmeric and water. Cook until the pieces are tender
Meanwhile grind coconut with dry chilies to a fine paste.
In pan heat oil, add curry leaves and then the coconut paste. Saute for a while.
When pineapple is fully cooked, add the coconut mixture. Make sure the gravy must be thick.
Lastly heat oil in a pan and season with mustard seed and dried red chili.
Then transfer those seasoning in the pineapple gravy.
(If the pineapple is not sweet enough, you can add little sugar in order to balance the sweet flavor)