I made methi chawal (fenugreek rice) for lunch today and wanted a light, tart accompaniment to balance its bitterness. That’s when the pineapple sitting in the fridge caught my attention.
A knob of ginger, some Sri Lankan curry powder that a friend had got back for me from her Colombo vacation, and couple of other spices went in as seasoning to make this simple, tasty sautéed pineapple recipe.
Sautéed pineapple perfectly complements rich/carb-laden dishes – heavy curries, pulao, stuffed parathas. It’s also great on its own as a between-meals snack.
- Pineapple – 400 grams
- Roasted cumin powder – 1 teaspoon
- Kala namak (black salt) – 1/2 teaspoon
- Red chili flakes – 1/2 teaspoon
- Sri Lankan curry powder – 1/2 teaspoon*
- Ginger – 1-inch stick
- Cumin seeds – a pinch
- Oil – 1 teaspoon
- Coriander leaves – a few sprigs
* I had with me unroasted curry powder, so added it in the early stages of cooking. If you’re using roasted curry powder instead, add it towards the end.
How To Make Sauteed Pineapple with Spices:
Scrape and slice ginger into slivers.
Peel, de-eye and cut pineapple into thin, even slices. I cut them into half moons, you can pick another shape or size you fancy.
In the picture above (clockwise from right): Sliced pineapple, Sri Lankan curry powder, kala namak, ginger strips, cumin seeds, red chili flakes, fresh coriander leaves.
Heat oil in a non-stick pan. Splutter cumin seeds in it, then add ginger and red chili flakes. Give it a good stir and tip in the sliced pineapple. Cook on medium heat for a minute. Mix into it Sri Lankan curry powder and black salt.
The pineapple slices will release some water at this stage – this is fine. Stir, cover and cook on medium heat for 7-8 minutes.
Mix roasted cumin powder into the sautéed pineapple. Continue to on high heat to reduce the water if you wish .
Sautéed pineapple is ready to serve. Garnish with fresh coriander leaves, a sprinkling of black salt and roasted cumin powder.