Grind together, the coriander, turmeric and chilly. Make
a solution of tamarind in 1/2 cup water. Fry the
mustard, fenugreek and pepper first, then the cummin, curry leaves and
a dsp of onions.
When the onions are brown , add the ground massala, fry
well on a slow fire. Put the pineapple and the remaining onions, saute
for 3 minutes. Pour the tamarind water, salt and a cup of water.
Let it simmer till the gravy is thick.