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Home Mangalore/Goa Recipes Pork Pork Bafat Curry 2

Pork Bafat Curry 2

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Quantity: Measure: Ingredients: Description:
1 Kilogram Pork Wash and cut
1 Medium Mogen (spotted cucumber)  
1 Medium Papaya Green for cooking -
200 Grammes Radish  
10 Medium Chillies Red Dry For grinding
6 Nos Pepper Corns For grinding
1/2 Teaspoon Mustard Seed For grinding
1/2 Teaspoon Jeera/Cumin Seeds For grinding
1 Tablespoon Coriander/Dhania For grinding
1/2 Inch Turmeric/Haldi For grinding
1 Large Onion For Slicing
5 Medium Chillies Green For Slicing
6 Flakes/Seeds/Cloves Garlic For Slicing
1 Inch Ginger For Slicing
3 Tablespoon Ghee for tempering
1 Medium Onion sliced, for tempering
1 Tablespoon Vinegar to taste
1/2 Teaspoon Salt to taste


Choose one of the three vegetables: Mogen, Papaya or Radish.   In case of the first two, remove the skin and seeds.   If you take radish, scrape the outer skin, and remove the stems and leaves.  Cut these into medium cubes.
Cut the meat and cut into small pieces.
Prepare the ground masala, from the ingredients chosen for grinding, and the Minced Masala, from those ingredients, chosen for mincing.
If you want, you can take 1 cup of thick and 4 cups of thin juice of one coconut.
Mix the cut meat with the ground masala and the minced masala, and cook it in the thin juice till the meat is tender.  Add salt and vinegar to taste.   When the meat is almost cooked, add the vegetables and cook till they are done. 

For tempering, slice one onion and fry it in ghee, and add it to the cooked meat.  Just before putting the stove off, add the thick juice and simmer for a short while.

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