Tangy spicy pineapple curry recipe

INGREDIENTS:

1. Pineapple - 1 (small)
2. Jaggery - 2 tablespoon (tbsp.)
3. Turmeric powder - a pinch
4. Dry chili - 5
5. Sesame seed - 2 teaspoon (tsp.)
6. Shredded coconut - 4 tablespoon (tbsp.)
7. Coriander seed - 1 teaspoon (tsp.)
8. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Cumin seed - 1/4 teaspoon (tsp.)
   3. Split black gram - 1/4 teaspoon (tsp.)
   4. Split bengal gram - 1/4 teaspoon (tsp.)
   5. Curry leaf - 1 sprig
9. Coconut oil - 2 tablespoon (tbsp.)
10. Salt - as needed

PREPARATION:

1. Remove the skin from pineapple and cut them into medium size pieces.
2. Dry roast sesame seed in a pan and keep it aside.
3. In a pan add 1 teaspoon (tsp.) of oil and roast the dry chili, coriander seeds.
4. Now grind coconut, sesame seeds, roasted dry chili ingredients to a fine paste by adding little water as needed.
5. In a pan add the pineapple pieces, water as needed, turmeric powder, Jaggery, salt and cook them. Once the pineapple is cooked add the ground paste and bring to boil (you can adjust spice level at this time). Let the curry boil well for a while.
6. In another pan heat oil for tempering and add all the ingredients under the section "-- For Tempering --". Once the mustard seeds stop splattering add this to boiling curry. Remove the curry from heat (stove) and serve.

NOTES:

1. Goes well with rice.