Ingredients
| Quantity | Measure | Ingredients | Description |
| 6 | Nos | Chillies, Green | Minced |
| 3 | Tablespoon | Chilly Powder, Red | Roasted |
| 1 | Teaspoon | Garam-Masala | Roasted |
| 8 | Flakes | Garlic | Minced |
| 2 | Inch | Ginger | Minced |
| 3 | Medium | Onions | Minced |
| 1 | Kilogram | Pork | Cut in small cubes |
| 5 | Grammes | Pork - blood | Dried. |
| Quarter | Kilogram | Pork - Heart | Cut in small cubes |
| Half | Kilogram | Pork - liver | Cut in small cubes |
| 1 | Teaspoon | Salt | |
| 3 | Tablespoon | Vinegar |
Method
Take the meat, liver and heart of the pig and cut them into large pieces and after having cooked them, place them in a frying pan and fry in their fat. Then cut the meat into small cubes
Cook minced onions, in a vessel, using lard; to this add green chillies, ginger, and chopped garlic Then put the meat into this. Add a little roasted curry powder, and also dried pig's blood, a sufficient quantity of vinegar a little salt, and powdered spices. Cook these well.
The dried blood is made is the following manner:
On cutting the pig, collect a little blood in a vessel with a little salt in it. Cook it on fire, until it dries. After rinsing it well, dry it in the sun. Once again, and then store it.
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