Ingredients
Method of preperation
Tips and tricks
Ingredients
- Pork – 500 gms
- Onion – 2 medium sized – sliced
- Crushed ginger – 1 tbsp
- Crushed garlic – 1 tbsp
- Curry leaves – 10-15 leaves
- Green chili – 2 – slit
- Turmeric powder – ½ tsp
- Chili powder – 1 ½ tbsp
- Kashmiri chili powder – 1 tbsp
- Coriander powder – 1 ½ tbsp.
- Garam masala – 2 tsp
- Crushed black pepper – 2 tsp
- Coconut oil – as needed
- Salt – 1 tsp – to taste
- Mustard seeds – ¼ tsp
Method of preperation
- Wash and clean the pork and pressure cook with 1 cup of water, salt and little turmeric powder till it’s well done.
- To a wide pan, heat enough coconut oil, and splutter mustard seeds, and curry leaves.
- Add the crushed ginger and garlic and green chili, till the raw smell goes and add the sliced onion followed by the salt and sauté till the onion becomes translucent.
- Turn down the flame to medium and add the coriander powder, followed by the chili powder and Kashmiri chili powder and garam masala.
- Transfer the cooked pork to the masala and turn the heat to high and cook till the gravy evaporates and dries up to the desired consistency.
- Spice up with some crushed pepper at the end.
Tips and tricks
- Clean the cooked pork pieces with little vinegar and turmeric powder to get rid of the smell.
- Freshly crushed pepper gives a better taste than the store bought one
