By Mrs. Stella Pais
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 200 | Grammes | Brinjals - black shiny | Cut in tiny bits. |
| 6 | Large | Chillies, Green | Mince Masala |
| 10 | Large | Chillies, Kashmir | For roasting and grinding |
| 5 | Large | Chillies, Red Dry | For roasting and grinding |
| 1 | Tablespoon | Coriander/Dhania | For Grinding |
| 6 | Flakes | Garlic | Mince Masala |
| 1 | Inch | Ginger | Mince Masala |
| 1 | Teaspoon | Jeera/Cumin Seeds | For roasting and grinding |
| 1 | Large | Onion | Mince Masala |
| 6 | Nos | Pepper Corns | For roasting and grinding |
| 1 | Kilogram | Pork | Cut and boil |
| 1 | Teaspoon | Salt | to taste |
| 1 | Ball | Tamarind | Large as per taste for grinding |
| 1 | Inch | Turmeric/Haldi | For roasting and grinding |
| 2 | Tablespoon | Vinegar |
Wash the pork and cut it in medium pieces. Roast the masala and grind with
tamarind. Mince the green chillies, ginger, garlic and onions in fine cubes and
mix the meat with ground and minced masala and keep aside for an hour.
In a vessel large enough to contain the pork, fry it in a little oil. Fat will
come out and continue frying in its own fat. When the meat has browned a little,
add sufficient hot water, and cook it, with vinegar and salt to taste.
Alternately, you may to cook the meat without frying it In that case cook on slow fire, till the meat is completely cooked. Add one brinjal cut in small bits, and cook with the meat. The curry tends to become thick.