Recipe by Rosy Pinto
Ingredients:
1 kg pork with little fat (preferably boneless)
2 tbsp oil
2 medium onions (finely chopped)
1 - 1 1/2 tsp sugar
white vinegar as required
salt to taste
To grind the masala:
10 dry Kashmiri chillies
5 to 6 dry bydagi chillies (deseeded)
1 tsp cumin/jeera seeds
1/4 - 1/2 tsp pepper corns
7 - 8 cloves
2 - 3 cardamom
1" cinnamon
1/2 tsp turmeric powder
8 fat cloves garlic
1 1/2" ginger
4 tbsp white vinegar
Steps:
- Cut meat into pieces, rinse couple of times and drain all the water using a colander.
- Grind all the masala ingredients to a smooth paste adding vinegar and a little water. Rinse the jar with a little water and keep it aside.
- In a large kadai/vessel, heat oil.
- Saute the onions till they start to change color and are soft.
- Add the ground masala and fry well until the raw smell vanishes.
- Add the masala water and fry for a couple of minutes.
- Add drained meat and salt, coat the meat pieces well with the masala and cook stirring constantly for 5 more minutes.
- Add 2 to 3 cups of water, mix well and allow it to boil.
- Reduce the flame, cover and cook until the meat is tender and gravy has thickened.
- Check for seasoning and add sugar. Mix well and switch off the flame.
- ENJOY!