Take chopped pineapple pieces in a cooking pan, add a cup of water, jaggery and salt. Let it cook till jaggery dissolves and pineapple cubes become soft.

Meanwhile, heat a pan adding sesame seeds. Dry roast them till they splutter and transfer the seeds to a plate. Next add oil, lentils, red chilly, fenugreek seeds followed by curry leaves to the pan. Roast them together till the lentils turn brown. Switch off.

Add grated coconut to the same pan. Coconut gets warmed up heat of the pan. Grind all the roasted ingredients along with sesame seeds to fine paste. Add water as needed.

Next pour the ground masala to the cooked pineapple. Add water according to the consistency desired. Adjust salt and bring it to boil. Switch off once done.

With all the tastes blended hormoniously, pineapple gojju/menaskai is amazingly delicious.

Choose a pineapple that has both sour and sweeter taste in it.

Gojju usually tastes sweet and sour. So adjust jaggery according to how your fruit tastes.

If pineapple is all sweet with no hint of tang, then you can add little tamarind water too.

You can use white sesame seeds also substituting black one, but color would be lighter.