Ananas Sambhare

Ganesh puja unleashes a slew of memories. Going with my grandfather to pick up the idol for the puja. Drawing elaborate rangolis. Setting up the altar with flowers and lamps. Playing with cousins and irritating the adults with our rambunctious behavior. Celebrations in my grandmother's house resounded with love, laughter and as ever, an extensive vegetarian meal for the ages! The God of good beginnings blessed us all with a great appetite for sure!

Most Maharashtrians have their favorite food associations with Ganpati. Luscious coconut filled modaks, shrikhand poori, saffron inflected sooji halva, masala milk. I haven't scratched the surface with all things savory! We sat on the floor and ate off banana leaves. Each item on the menu had pride of place, starting with a verdant green chutney. Savory subjis, crisp fried bhajias, humble varan bhaat toop and always a sambhare or coconut curry. Made with cauliflower, pumpkin and even pineapple, the sambhare is a faithful standby of Pathare Prabhu cuisine. My sister makes one taught to her by our Mum, so I follow both of them.

ANANAS SAMBHARE

Serves 4-6

1 1/2 cup Pineapple cubes

a large pinch of Asefoetida

2-3 Green Chiles

A pinch of Turmeric

1/4 teaspoon Chile Powder

3/4 teaspoon Sambhar Masala ( Pathare Prabhu not South Indian)

1/2 cup Cashewnuts (Optional)

1 heaped teaspoon Besan or Chick Pea Flour

1 14oz can Coconut Milk

1/2 teaspoon Kosher Salt

2 teaspoons Sugar

Cilantro

Chop pineapple into small shreds.

Mince chiles finely. 

Place pineapple, chiles, asefoetida, turmeric, chile powder, sambhar and cashewnuts in a saucepan. 

Add 3/4 cups water and bring to a simmer. Cover and cook 10-15 minutes till pineapple is soft.

Whisk besan with 2-3 teaspoons of water till you have a smooth paste. 

Uncover the curry and slowly add besan paste, whisking all the time. Lower the flame and let the besan cook a little, 3-5 minutes. 

Add coconut milk, salt and sugar. 

Let the sambhare simmer for 10-15 minutes over low heat. 

Garnish with cilantro and serve with rice or pooris. 

My family favors this meal. The traditional thali, whose existence goes back over a hundred years, lives in our home, slightly reformed, gently altered, the core remaining the same. Good beginnings always start with beloved family at the table.

 

Pin It