Pineapple Vegetable Curry


Pineapple curry is one of our regular favorites. It is simple, quick, and packs a heady mix of flavors. Spicy tempering with green chilies and ginger balances the sweet and tart pineapple so well.

This time, instead of using only chunks, I used a mix of pineapple puree and chunks. It helped integration of flavors and also provided a nice base for the curry. So, I needed only a little of coconut milk to finish it and the star of the dish was still the pineapple.


Serves two


3 -4 cups of pineapple chunks (I used frozen)
1 cup mix of green peas and carrot chunks
1/2 cup coconut milk
1 onion. thinly chopped
2 green chillies (I used three, for I like the capsaicin kick), chopped
2 inch piece of fresh ginger, julienned
2 tbspoon olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon crushed fenugreek seeds
7-8 curry leaves
1/2 teaspoon turmeric powder
Salt to taste
2 cup water


  1. Take half of the pineapple chunks portion, and blend it with half a cup of water to form a puree.
  2. In a deep wok/ pan/ saucepan heat oil.
  3. On a heated oil, temper fry crushed fenugreek seeds, mustard seeds, chopped chillies, julienned ginger, and curry leaves until fragrant.
  4. Add turmeric powder, followed by chopped onions. Stir fry till onion loses its color.
  5. Add the pineapple puree and sauté for 2-3 minutes.
  6. Add remaining pineapple chunks, peas, and carrot bits.
  7. Add remaining water, season with salt, and let the fruit and veggies simmer on medium heat till cooked (takes about 5-8 minutes).
  8. When pineapple chunks are tender and have absorbed the flavors of surrounding curry, slowly stir the coconut milk into the curry.
  9. Keep stirring and let the curry to come one final boil. Then take off the heat.
  10. Serve with rice or flatbread.

And yeah, if you substitute pineapple here with another sweet and sour tropical fruit- mango, the recipe would still work perfect. So go enjoy the summer in your kitchen 🙂


Sweet Potato & Coconut Pudding / Halava


I was looking for sweet potatoes in the market on Friday, which was Marathi New Year. I got it listed under “yam” but as this article on the Kitchn would explain, it is really a sweet potato. When I bought it I had no idea that it would be so surprisingly orange within, unlike the purplish cream-colored ones I had always seen in India.

Anyway, today I made this dessert which I was planning to make on Friday, about three days late than the new year day! But that’s alright, as long as I get to enjoy this satisfying bowl of dessert. The common Indian recipe would be lacto-vegetarian and would use milk and ghee. However, I was looking forward to make a dairy-free vegan version, so substituted that with coconut milk and fresh grated coconut. For sweetness, I chose to rely upon dates, instead of using any refined sugar.



1 sweet potato.
7 dates (yeah, the magic number, like 7 Harry Potter books!)
1.5 cups of coconut milk
1/2 cup freshly grated coconut (I used frozen)
1/2 teaspoon of cardamom powder (really adds the Indian touch… but can be substituted with cinnamon powder as well)
Chopped nuts like almond/ pistachio for garnish (optional)
A pinch or two of salt
1-2 tbspoon olive oil


  1. Shred sweet potato into thin strips using mandolin.
  2. Heat olive oil in a pan. Add shredded sweet potato. Sprinkle salt. Stir for 3-5 minutes.
  3. Add coconut milk, chopped dates, and cardamom powder to the pan. Cover it and let the sweet potato cook. Takes about 10 minutes. It may require intermittent stirring.
  4. Take care than sweet potato does not become too mushy. It would absorb the coconut milk but don’t wait till it becomes very dry. We need a consistency that is characteristic of pudding or halava.
  5. When it is time to take it off the heat, mix in the fresh coconut for bringing the extra texture.
  6. Garnish with chopped nuts.

Like any pudding or halava, you can have it while it is still warm or cool it in fridge before serving. It tastes nice both ways.