Recipe by Rekha Suares
Ingredients:
1 kg pork ribs (drain water)
3 tbsp bafat powder
3 tbsp soya sauce
1 chicken cube (powdered)
3 tbsp mustard sauce
4 bay leaves
3-4 cloves
1" cinnamon
6-7 pepper corns
1 tsp turmeric powder
4-5 red kashmiri or byadgi chilies
salt to taste
Steps:
- In a large vessel, mix the bafat powder, soya sauce, powdered chicken cubes, mustard sauce, cloves, cinnamon, pepper, turmeric to make a paste.
- Use salt only if needed as all the sauces have salt.
- Add the pork ribs to the thick paste and mix well.
- Add the bay leaves and red chillis and keep the it refrigerated for at least 2 hours, preferably overnight.
- To a vessel, add the pork ribs and half a glass of water. Cook covered on medium flame.
- Keep mixing in between so it does not get burnt. Add a little water if needed. The dish can be a thick gravy or dry.
- ENJOY!
Notes:
- Do not grind any of the spices when making the paste. They are meant to be whole.