Recipe:
1. Grind 1 tbsp dry coconut with 1¾ tbsp (20 gm) masala and ½ cup water.
2. Boil ½ cup (75 gm) cut pineapple with 1½ cup water.
3. Cook well.
4. Add 1¼tbsp tamarind pulp (1:5(Tamarind: water)), 1½ tbsp jaggery and salt to taste.
5. Add the ground paste and cook well until semi-thick consistency.
6. Heat ½tbsp oil, crackle ¼tsp mustard seed, few curry leaves and add to the gojju, mix and serve hot.

20gm Makes about -340gm, serves 2-3
60gm Makes about -1020gm, serves 6-8
40gm makes about -680gm, serves 4-6
100gm makes about – 1.7kg, serves 10-15

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