|1||Kilogram||Pork||Cut and lboil|
|10||Large||Chillies Kashmir||For roasting and grinding|
|5||Large||Chillies Red Dry||For roasting and grinding|
|1||Teaspoon||Jeera/Cumin Seeds||For roasting and grinding|
|1||Inch||Turmeric/Haldi||For roasting and grinding|
|6||Nos||Pepper Corns||For roasting and grinding|
|1||Ball||Tamarind||Large as per taste for grinding|
|6||25 g||Chillies Green||Mince Masala|
|8||Grammes||Brinjals - black shiny||Cut in tiny bits.|
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 land 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.
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