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Cooking Time

Preparation Time : 260

Cook Time : 10

Total Time : 270


Serves 1

  • 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


  • 01

    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.

  • 02

    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)

  • 03

    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.

  • 04

    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).

  • 05

    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.

  • 06

    This curry tastes better if left for sometime, so prepare ahead. Enjoy folks. Thanks for tuning in ??



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