Ingredients
|
Quantity |
Measure |
Ingredients |
Description: |
|
1 |
Kilogram |
Pork |
Wash and cut the pork leg |
|
1 |
Teaspoon |
Pepper Powder |
Sprinkle pepper powder |
|
1 |
Teaspoon |
Garam-Masala |
Prinkle Powder |
|
|
As Required |
Salt |
To Taste |
|
3 |
Tablespoon |
Ghee |
For frying |
|
3 |
Large |
Potatoes |
For frying |
|
3 |
Large |
Tomatoes |
For frying |
|
2 |
Large |
Onions |
For frying |
|
1 |
Teaspoon |
Mustard Seed (Sarson) |
For frying |
|
1.5 |
Teaspoon |
Turmeric Powder |
For frying |
|
3 |
Medium |
Chillies Green |
For frying |
|
1 |
Pinch |
Asafetida (Hing) |
For frying |
|
1 |
Teaspoon |
Salt |
for taste |
Method
Wash and cut the pork leg meat in half inch thick and flat slices and lightly prick on the surface, with a kitchen fork, or knife. Sprinkle pepper powder, garam masala powder and salt on the meat pieces. Keep aside for a while.
In a f fying pan, pour the ghee and heat it . Spread the meat slices on the hot ghee, and cover the meat pieces with a lid Let the meat fry. When one side is fied, remove the thali, and fry the meat slices on the other side.
When the slices are fried in this way, remove the lid and allow the meat to cook on a slow fire for about half an hour If the meat is too dry, add some more ghee or add half a cup of boiling water.
Now pare the potatoes and make thick slices and fry them, till they turn brown and fully cooked. In the same way, wash the tomatoes, and make slices and fry them in ghee. Peel the onions and make round slices and fry them in ghee till they turn brown.
Serve all in a serving plate, by layering them neatly.
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