Clean and cut the pineapple into 1" cubes. Soak the tamarind in hot water, squeeze and extract juice.

Add pineapple cubes in tamarind juice and cook on medium heat. Add salt, jaggery and cook it closed for 10 minutes.

Dry roast sesame seeds. Heat little oil and toast Udad Dal and dry red chillies in it. Grind all these together with the coconut and little water.

Add the ground paste to the cooked pineapple, add water if needed and again cook for 8 minutes till it turns brown in colour. The pineapple should be soft yet crunchy, not mushy.

Add tadka of mustard seeds, jeera, curry leaves and asafoetida.