Mangalore Pineapple Curry

Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder.

Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes.

Heat oil in a small frying pan over medium-high heat. Add mustard seeds. When seeds pop (takes about 1 minute), stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry.

Serve hot.