Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1.5 | Kilogram | Pork | Par boil and cut in small pieces |
| Half | Kilogram | Pork - liver | Par boil and cut in small pieces |
| 1 | Teacup | Pork - blood | Add tp ,eat wjo;e cpplomg |
| 20 | Nos | Chillies Red Dry | For grinding |
| 1 | Tablespoon | Coriander/Dhania | For mince masala |
| 1 | Dessertspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Dessertspoon | Mustard Seed | For grinding |
| 1 | Teaspoon | Pepper Corns | For grinding |
| 1 | Inch | Turmeric/Haldi | For grinding |
| 10 | Nos | Cloves (spice) | For grinding |
| 2 | Sticks | Cinnamon | For grinding |
| 3 | Nos | Onions | For grinding |
| 6 | Medium | Chillies Green | For mince masala |
| 1 | Inch | Ginger | For mince masala |
| 2 | Pods (whole) | Garlic | For mince masala |
| 4 | Tablespoon | Vinegar | For grinding |
| 3 | Teacup | Water | For boiling |
| A | Little | Salt | For taste |
Method
Cut the pork and liver in small bits about half centimeter cubes. and wash well. The blood comes generally in a powder form, so wash it, strain it, and powder it.
Grind the masala, and keep aside. Prepare the mince masala. Mix both these with the meat, liver, vinegar and salt.
Cook it for one hour. Then add blood fifteen minutes before putting the stove off. After the blood is put, simmer the curry.
The dish turns more delicious if it is cooked a day before. It can remain for many days.
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