Pineapple Mensakai 1/2 cup chopped Pineapple 2 +1 (Bedgi+Guntur red chillies) Grated coconut-1.5 table spn Sesame seeds-1.5 Tsonga.(I have taken a mix of black and white Sesame seeds) Tamarind(small as two peas) Jaggery grated-1 Tbl spn Asafoetida-less than quarter spn Salt to taste For seasoning: Mustard-1/4 spn Curry leaves-?6-7leaves crushed Coconut oil-1 til spn. Heat a pan and add jaggery and as it gets caramelised add in the chopped Pineapple bits and salt and keep cooking for about 3-4 mins. Now roast the red chillies, Coconut and Sesame seeds. Grind it along with 1/4 cup water and tamarind to paste. Add it to the cooked Pineapple bits and asafoetida. Mix well and cook for another 3-4 mins. Season it with mustard and curry leaves.