500 gms diced lean pork pieces (a few fat pieces add extra taste to the dish)
3-4 nos onions(finely sliced)
1-2 nos green chilly(slit or sliced)
1/2 inch ginger(finely sliced /crushed)
10 nos garlic cloves(finely sliced/crushed)
1 sprig curry leaves
8-10 nos dried red chillies(for spicy masala mix(soaked in vinegar))
1/2 tsp pepper powder (for spicy masla mix)
1 pinch turmeric powder(for spicy masla mix)
1/2 tsp cumin/jeera powder(for spicy masla mix)
2 tbsp chilly powder(for spicy masla mix)
10 nos cloves(for spicy masla mix)
5-6 nos cardamom pods(for spicy masla mix)
3-4 nos bay leaves(for spicy masla mix)
1/2 tsp black mustard seeds(wet & crush to get rid off the black skin.)
150 ml oil
1 tsp salt ,some to taste
1 cups water
Directions
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 ??
