Menasukai is a sweet, sour spicy dish that is made in the traditional Udupi cuisine.
Hog plums, and Bitter gourds are the preferred
Though tomatoes are used at times too.
Pineapples are other favourite of mine.
2 CUPS pineapple tidbits.
½ cup grated coconut
½ cup tamarind pulp thick
2 tbsp Jaggery
2tbsps til roasted preferably black
1 tbsp. Coriander seed
1 tsp mustard seed
4-6 dried red chilli.
Salt to taste
2 tsps. Coconut oil
1 tsp. Sesame seed
1 dried red chilli
4-5 bay leaves.
Roast coriander seeds, mustard seeds and dried chilli with little oil just to release its aroma.
Add in the roasted till and switch off.
Grind to paste coconut and the roasted spices.
In a pan put in the pineapple tidbits, and just enough water to soak. The pineapple. When it just breaks to a boil, add, in salt turmeric, jaggery, when the jaggery dissolves add in the ground paste and bring it to a consistency of choice.
Place a wok with 2 tsp oil on fire; add 2 tsp of sesame seeds, when the oil begins to froth add in ½ tsp. Urad dal dried chillies and bay leave. When the mustards spurts turn off and pour on the Menasukai.
As accompaniment with Roti or rice.