Ingredients
1/2 Tothapuri raw mango ( you can also use a semi-ripe one)
1/2 cup pineapple cut into chunks
2 slit green chillies
Salt to taste
Jaggery to taste
3 tsp maida
For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaf
2 broken red chillies
Procedure
Wash the mango and cut it into big chunks
In a vessel take 2-3 cups water, mango chunks, pineapple chunks, slit green chillies, salt and cook.
Once the mango and pineapple chunks are cooked add jaggery. Once the jaggery is dissolved, add the maida mixed in 1/4 cup water.
After adding maida slurry, stir continuously, till it becomes thick.
Turn off the flame. Add the tempering and serve hot with rice.
You can use only mango or pineapple.
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