Please connect to Internet to continue
Preparation Time : 260
Cook Time : 10
Total Time : 270
Diced Lean Pork Pieces (A Few Fat Pieces Add Extra Taste To The Dish) 500 gms
Onions(Finely Sliced) 3-4 nos
Green Chilly(Slit Or Sliced) 1-2 nos
Ginger(Finely Sliced /Crushed) 1/2 inch
Garlic Cloves(Finely Sliced/Crushed) 10 nos
Curry Leaves 1 sprig
Dried red chillies(for Spicy masala mix(soaked in vinegar)) 8-10 nos
Pepper Powder (for Spicy masla mix) 1/2 tsp
Turmeric Powder(for Spicy masla mix) 1 pinch
Cumin/Jeera Powder(for Spicy masla mix) 1/2 tsp
Chilly Powder(for Spicy masla mix) 2 tbsp
Cloves(for Spicy masla mix) 10 nos
Cardamom Pods(for Spicy masla mix) 5-6 nos
Bay Leaves(for Spicy masla mix) 3-4 nos
Black mustard Seeds(wet & crush to get rid off the black skin.) 1/2 tsp
Oil 150 ml
Salt ,some to taste 1 tsp
Water 1 cups
Grind the spice mix in vinegar and marinate the meat pieces with this mix. Add the ground mustard, salt and 1/2 tsp oil; mix well.
Leave this for sometime, ideally up to an hour. (I left it covered well in the fridge for 4 hours. My mum used to leave it overnight)
In a pan saute ginger garlic, followed by onion & green chillies. When saut?ed well, add the marinated meat pieces, little water and cook in low flame.
Cook till the meat is tender and the gravy is thick. Add chopped curry leaves and remove from heat. Mine is a semi dry version as that is preferred in our house hold. (If you are pressure cooking, it may take up to 20-25 minutes).
Spicy Masala Mix:We have to grind all these in vinegar. If you are using chilly powder (3 tsp) instead of whole chillies, mix all spices in vinegar. Vinegar 1/4 cup, sugar 1/2 tsp.
This curry tastes better if left for sometime, so prepare ahead. Enjoy folks. Thanks for tuning in ??
Please Login to comment