PATHARE PRABHU ANNANAS SAMBAARE

Pathare Prabhu are one of the oldest and highly revered communities in the city of Mumbai. Not only is their history and work in the city illustrious but also their cuisine. I need to pen a separate article to cover their cuisine in detail. But, today I am going to talk about one of their traditional dishes that is very close to my heart.

My first exposure to Pathare Prabhu cuisine happened during my graduation years when I met my best friend, fondly known as Nikita Rane Desai, who hails from this community. I have relished countless meals cooked by her gorgeous mother and the pineapple curry or Annanas Sambaare she made still remains etched in my memory.

At the Food Bloggers Association of India (FBAI) and Vikhroli Cucina Home Chef Matters event held on Nov 24 was when we were asked to prepare a traditional recipe as part of a cook-off and memories of this curry came flooding back. The pineapple from the list of select ingredients provided for the cook-off instantly got my brain recalling Niki's mom's pineapple curry. The judges did love the curry and my team won the cook off.

As a small tribute to aunty and her cooking, here is my take (slightly different from the original recipe) on the Annanas Sambaare she makes.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2
Course: Main
Cuisine: Indian (Maharashtrian, Pathare Prabhu)

INGREDIENTS:

• 1 tbsp Oil
• 1 Green chilli (large)
• 1 tsp Chopped garlic (original recipe has few pinches of Asafoetida instead)
• 1 tsp Turmeric Powder
• 1½ cup Chopped pineapple (1" size pieces)
• 1½ cup + 3 tbsp Water
• 1 tbsp Besan (gram flour)
• 1 cup Coconut Milk (thick)
• ¼ cup Cashew nuts (unsalted, soaked overnight)
• 3 tsp Sugar
• ¾ tsp Salt
• Finely chopped green chillies & cashew nuts for garnishing

METHOD:

1. Heat oil in a sauce pan on medium flame.
2. Slit the green chilli into half and along with the garlic add it to the pan once the oil is hot. Fry for 10 seconds.
3. Add turmeric powder and fry for 10 seconds.
4. Add pineapple pieces, cashew nuts and mix well.
5. Add 1½ cup water, stir and allow the mixture to simmer for 10 minutes or until the pineapple pieces soften.
6. Add sugar, salt and simmer for a minute.
7. Make a slurry of the besan in 3 tbsp water. Add this slurry to the pan and cook for two minutes stirring continuously with a light hand.
8. Add the coconut milk and simmer for a minute.
9. Pull off the stove and serve hot garnished with finely chopped green chillies & cashew nuts.
10. Enjoy with steamed rice.

So, do try out this recipe and let me know how it turned out.

Till then HAPPY COOKING...