Wash, clean and chop the pineapple as required. In a pressure cooker take the chopped pineapple. Add warm water, salt and turmeric powder. Cook for two whistles on medium heat. Allow to cool down naturally.

Heat ghee in a kadhai, temper ponch phutan, curry leaves, green chilli and hing.

Add grated fresh coconut, dry ginger powder, coriander powder, kashmiri red chilli powder and mix nicely on low flame till aromatic. Mix well the already boiled pineapple pieces, mix well with coconut masala and bring to boil, add dissolved rice flour to make the thick and smooth gravy. Bring down the kadhi and add roasted cumin powder. Garnish with coconut and coriander leaves and njoy. Thanks.