Ingredients :
1 kg. Pork
4 tbsps. Groundnut Oil
500 ml. Water
Grind the ingredients mentioned below with vinegar to a fine paste & reserve the masala water for cooking :
450 gms. Onions (chopped roughly)
300 gms. Tomatoes (chopped)
10 gms. Cumin
½ tsp. Turmeric
20 gms. Mustard Seeds
6 dry Kashmiri Chillies (destemed & deseeded)
6 Cloves
¼ tsp. Cinnamon Pwd.
6 Black Peppercorns
20 flakes Garlic
4 inch piece Ginger
1 large sprig Curry Leaves
500 ml Sugarcane Vinegar or as per choice
A pinch of Sugar or to taste
Salt to taste
Procedure :
Cut & dice the pork into desired pieces & clean by washing in some diluted vinegar.
Then rub in the prepared masala paste into the pork pieces & allow it to marinate for a few hrs. or overnight in the fridge.
Heat oil in a sufficiently deep, wide & heavy bottomed pan. (I used a pressure cooker).
Throw in the curry leaves & fry for a few seconds.
Add the meat & fry till oil starts separating.
Add the reserved masala water from the grinder & stir well.
Pour in enough water & allow to cook on a slow fire, until the meat is cooked well. If you use a pressure cooker then pressure cook for about 4 whistles.
Let the cooker cool on its own.
Check if the meat is cooked.
If the meat is not tender then pressure cook for another 2 whistles. Use your judgement for this.
Adjust salt, sugar & vinegar to taste.
Serve hot with plain steamed rice, bread of your choice or with Sannas.
