Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Pork | Cut in thin slices |
| 400 | Grammes | Carrots | Thin slices |
| 1 | Inch | Ginger | Thin slices |
| 4 | Large | Onions | Thin slices |
| 2 | Tablespoon | Ghee | For frying |
| 1 | Teaspoon | Pepper Powder | To be added |
| 2 | Tablespoon | Vinegar | To be added |
| 1/2 | Teaspoon | Salt | To be added |
| A | Few | Mint Leaves (Pudina) | Chopped, for garnishing |
| A | Few | Celery | Chopped, for garnishing |
| 2 | Tablespoon | Sugar | To be added |
Method
Wash and cut the pork in thin slices. Wash and scrape the carrots and ginger. Peel the 4 onions. Make thin round slices of 3 onions, carrots and ginger. Make slices of one onion for frying.
In a vessel large enough to contain the pork, heat two teaspoons of ghee, and fry the one sliced onion, kept for frying. When it has turned golden brown, put the pork pieces and fry on both side, till the meat turns brown. Put pepper powder, vinegar and salt and cook for some time. Add two tea cups of boiling water in the vessel, and continue to cook for an hour on medium flame Add the other three sliced onions, ginger, mint, celery and carrots, and cook. When the vegetables are cooked, add sugar. Boil till you get a thick gravy.
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