Ingredients

  Method

Grind all dry masala in vinegar and wash  mixer.  Use vinegar  to remove the masala stuck to it.

 Slice green masala.

Cut pork into big pieces and keep on fire in a vessel and boil in its own gravy, then keep down, and allow to cool.   When the meat is cold, cut this meat in small pieces. - it is easier to cut the cooked meat.  

Heat one spoon of ghee in a vessel and put the meat pieces, stir and brown them well.

Add sliced masala, stir and brown it.  
Add ground masala, stir and fry well, till oil comes out.  
Add vinegar with which the mixer  was washed, and remaining vinegar in the three quarter bottle or more, if required.   
Add salt to taste.   
Stir frequently and boil till the meat is soft.  
No water is to be added to this preparation.
 When meat is soft and well cooked, keep down the vessel and tie a piece of cloth to the mouth of the vessel and cool it perfectly, then fill in a jar or in bottles and corm tight.  
Can keep for a long time.  
Whenever required, remove required quantity and warm it and serve.

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