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Chargrilled Pineapple & Sweet Potato Salad
Bhunee ananaas aur shakarkandi
Step I :
Pineapple (ananaas), medium-sized,
Peeled, cut into 2" cubes 1
Sweet potatoes, large washed 1
Star fruit, washed, cut into ½" thick roundels 2
Step II :
Balsamic vinegar (sirka) ¾ cup
Cooking oil 2 tbsp
Sugar powdered 2 tbsp
Pomegranate (anaar) powder 1 tbsp
Kashmiri red chilli powder 1 ½ tsp
Cumin (jeera) powder 2 tsp
Black rock salt (kaala namak), optional ½ tsp
Balck pepper (kaali mirch), freshly ground 1 tsp
Dry mango powder (amchur) ½ tsp
Salt to taste
Method :
Boil the sweet potatoes until almost cooked. Peel and cut into ½" thick roundels. Keep aside with the rest of the step I ingredients. Mix the step II ingredients with the palm of your hand on a flat mixing tray. Alternatively they can also be mixed in a blender. Add the step I mixture, mix and reserve for 30 minutes. Preheat oven to 180°C / 350°F. Bake on a roasting tray for 3-4 minutes. Alternatively, the fruit. Transfer on to a platter and serve hot.
*Preparation time: 45 min. Serves: 4
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