1. In a vessel combine pineapple chunks, salt, half of brown sugar, turmeric powder, add 2 cups of water and cook until the fruit chunks are soft.

2. Heat oil in a small pan, add red chillies, coriander, cumin, fenugreek seeds, tuar dal, Asafoetida until tuar dal is slightly brown . Add grated coconut to the hot pan & fry for 10 seconds and take the pan off the flame.

3. Grind spices, coconut and tamarind paste to very smooth consistency.

4. After grinding, add it to cooked fruit chunks, add the remaining part of brown sugar and bring the curry to boil on low flame. Add salt if needed. Stir frequently and keep boiling until the curry slightly thickens.

5. Garnish with chopped coriander leaves or curry leaves. Serve hot with roti, chapati or steamed rice. Enjoy !

Note:

1. You can adjust the amount of red chillies according to your taste. But this curry tastes best if hot (spicy) & sweet.
2. Be careful about the type of red chili you have at home. There is a particular variety of it which is very hot. Only two of these are spicy enough to burn your tongue.