Pineapple Shak

This recipe came from cutting a pineapple that wasn't quite ripe.  So instead of eating it like a fruit, I decided to make a spicy vegetable out of it.  I wasn't sure how it would turn out, but I figured I like pineapple and jalapeno on pizza, so it was worth a shot.  Luckily, it tasted good!  The only thing is, I don't know how this will work with ripe, sweet pineapple.  The pineapple we cut was greenish-yellow (no orange on it).  I ate this with naan (an Indian bread), but it would also taste good with rice.

Ingredients

1 tbsp oil

1 tsp cumin seeds

5 curry leaves

1 clove (or pinch of clove powder)

1 inch cinnamon stick (or pinch of cinnamon powder)

1 cup onions, chopped fine

2-3 jalapeno, chopped fine

3 cloves garlic, minced

1/2 cup cashews

2 cups tomatoes, chopped

1 tsp salt

1/8 tsp turmeric powder

1 tbsp ginger, grated

1/2 cup shredded unsweetened coconut (I use the frozen one)

3 cups pineapple, chopped

Optional: finely chopped cilantro leaves and coconut to top

Directions

1.  Heat the oil on med-high.  When hot, add the cumin seeds and fry for 1 min.  Add the curry leaves and fry for an additional min.

2.  Add the onions, jalapeno, garlic, and cashews.  Cook for 5 mins, until the onions become slightly transparent.

3.  Add the tomatoes, salt, turmeric, ginger, coconut, and pineapple.  Cook on med-high for 20 mins, until most of the water boils off.  Stir occasionally so that it doesn't stick.

4.  Remove from heat and top with cilantro and coconut.