This is a recipe my aunt would make when we go for holidays. She always experiments new dishes and adds a twist to the old ones. Here also instead of using vinegar or tamarind pulp, she has used dry mango powder. The gravy is very yummy and the tanginess from the mango powder, makes us lick our fingers ! For hardcore pork eaters it's a must try recipe and it is very easy to make. Try it out!
Ingredients:
For the gravy:
Pork: 1 kg
Masala to grind:
Green chilli: 4
Ginger: 2 inch piece
Garlic: 18-20 cloves
Shallots: 8-10, cleaned
For Dry Roasting:
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Cinnamon stick: 1 inch piece
Cloves: 2-3
Black pepper corns: 10-12
Turmeric powder: 1 tsp
Salt to taste
Oil: 2-3 tbsp
Coriander powder: 1 and 1/2 tbsp
Water: 1 and 1/2 cups
For garnishing:
Dry mango powder: 2 tsp
Green chilli: 2, chopped
Garlic: 3-4 cloves finely sliced
Method:
1. Grind coarsely together ginger, garlic, green chilli and shallots. Keep aside.
2. In a frying pan roast mustard and cumin seeds, cinnamon, cloves pepper corns, till they give out their aroma. Let it cool and add the turmeric and coriander powders and grind to a fine powder.
3. Heat oil in an uruli, add the prok pieces and stir fry them till they turn brown at the edges.
4. To this add the coarsely ground masala and stir well till the pieces are well coated with the masala.
5. Add the roasted ground powder and salt and mix well. Add water mix well, cover and cook ocassionally stirring for 20- 25 minutes on medium flame.
6. Add half of the dry mango powder and mix well. Check the seasoning and cook till the pork is well cooked.
7. Transfer to a serving dish and garnish with sliced garlic, chopped green chilli and dry mango powder.
8. Serve hot with rice, chappati and rotis.
Ingredients:
For the gravy:
Pork: 1 kg
Masala to grind:
Green chilli: 4
Ginger: 2 inch piece
Garlic: 18-20 cloves
Shallots: 8-10, cleaned
For Dry Roasting:
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Cinnamon stick: 1 inch piece
Cloves: 2-3
Black pepper corns: 10-12
Turmeric powder: 1 tsp
Salt to taste
Oil: 2-3 tbsp
Coriander powder: 1 and 1/2 tbsp
Water: 1 and 1/2 cups
For garnishing:
Dry mango powder: 2 tsp
Green chilli: 2, chopped
Garlic: 3-4 cloves finely sliced
Method:
1. Grind coarsely together ginger, garlic, green chilli and shallots. Keep aside.
2. In a frying pan roast mustard and cumin seeds, cinnamon, cloves pepper corns, till they give out their aroma. Let it cool and add the turmeric and coriander powders and grind to a fine powder.
3. Heat oil in an uruli, add the prok pieces and stir fry them till they turn brown at the edges.
4. To this add the coarsely ground masala and stir well till the pieces are well coated with the masala.
5. Add the roasted ground powder and salt and mix well. Add water mix well, cover and cook ocassionally stirring for 20- 25 minutes on medium flame.
6. Add half of the dry mango powder and mix well. Check the seasoning and cook till the pork is well cooked.
7. Transfer to a serving dish and garnish with sliced garlic, chopped green chilli and dry mango powder.
8. Serve hot with rice, chappati and rotis.
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