Avocado Chapathi and Pineapple Gojju

Yesterday, I was going through the fridge to see what to make for dinner and saw a lonely Avocado and some pineapple pieces. Suddenly I remembered about Avocado Chapathi's, which I happen to read in some blog and thought of making the same. Coming to the pineapples I made pineapple gojju with it, which is spicy, sweet and sour and yummy! I first tried this gojju in some wedding and was hooked onto it. So here you go:





Avocado Chapathi:

1.5 cups whear flour
1 ripe Avocado
1 tsp Chilli powder ( adjust according to your taste)
1/2 tsp each Cumin and Coriander powder
You may also add Garam Masala Powder.
Water to knead
1 tsp oil

Cut, seed and scoop the flesh from the Avocado into a bowl. Mash it nicely with a fork. Add the flour, spices and oil and mis nicely. Add enough water to make into a pilable dough. Cover and let it rest for 15mins.

Make chapathis as usual and serve hot with raitha or pickles. I served mine with Pineapple gojju.

Pineapple Gojju:

1 Cup Pineapple pieces ( I used fresh, if using canned then use unsweetened)
Boil and drain the pieces in some water. ( Reserve the water)
100gms - Tamarind ( soak and take out the juice)
100gms Jaggery ( Use according to your taste)


Masala:
6-8 Byadgi Red Chilles
1 Tbsp - Channa Dal
1 Tbsp - Urad Dal
1/4 Tsp - Fenugreek seeds ( methi seeds)
1 tsp Dhania seeds( Coriander seeds)
1/2 cup dry grated coconut

Lightly fry each one of them in a pan and grind together with some tamarind juice, some jagerry and water( Use the drained water from pineapple). It has to be a nice smooth paste.

Tadka:
2tsp oil
1/2tsp Mustard seeds
a big pinch Hing

Method:

Heat oil in a pan, add mustard seeds and hing, then add pineapple pieces fry for 2-3secs and then add the masala paste. Add the remaining tamarind juice and jaggery. Add water to get some gojju, cover and cook on med high for 5mins. Serve hot with rice and ghee.