This recipe was got from my house cook. She hails form the borders of Karnataka and Andhra. Here I have lessened the spicy part of it .
Ingredients:
Pork : 1 kg spare ribs
Onions: 5 big, finely chopped
Ginger paste: 3 tbsp
Garlic paste: 3 tbsp
Green chilli: 2 slit
Coriander leaves: 2- 3 tbsp finely chopped
Curry leaves: 1 sprig
Turmeric powder: 1/2 tsp
Fenugreek powder: 1 tsp
Tamarind: 2-3 pieces soaked
Salt to taste
Garlic: 6-8 cloves finely sliced
Oil: 3 tbsp
Masala to be ground:
Coriander seeds: 100 gm
Cinnamon: 4 one inch pieces
Cloves: 15
Peppercorns: 2-3 tbsp
For garnishing:
Coriander leaves: 2 tbsp finely chopped
Method:
1. Wash the spare ribs and drain them dry. Smear the spare ribs with salt and turmeric and keep aside. Grind to a fine powder the coriander, cinnamon. cloves and peppercorns.
2. Heat oil in an uruli, add the curry leaves and a minute later add the chopped onions. Stir fry till the onions turn golden, add the ginger- garlic paste, green chilli and keep stirring till the raw smell goes and they turn slightly brown.
3. Add the powders turmeric, fenugreek, salt and the powdered masala and mix well and keep stirring till the oil bubbles at the sides.
4. When you start getting a nice aroma of the spices, add the pork pieces and mix well till the pieces are well coated with the masala.
5. Close and cook for 8-10 minutes. Open and mix well, add the coriander leaves and a cup of water and stir again. Check the seasoning and close and cook on medium heat for 20-25 minutes.
6. Once the ribs are three fourth done add the finely sliced garlic, close and cook till done.
7. Transfer to a serving dish. Garnish with coriander leaves.
8. Serve hot with rice or chappatis
Ingredients:
Pork : 1 kg spare ribs
Onions: 5 big, finely chopped
Ginger paste: 3 tbsp
Garlic paste: 3 tbsp
Green chilli: 2 slit
Coriander leaves: 2- 3 tbsp finely chopped
Curry leaves: 1 sprig
Turmeric powder: 1/2 tsp
Fenugreek powder: 1 tsp
Tamarind: 2-3 pieces soaked
Salt to taste
Garlic: 6-8 cloves finely sliced
Oil: 3 tbsp
Masala to be ground:
Coriander seeds: 100 gm
Cinnamon: 4 one inch pieces
Cloves: 15
Peppercorns: 2-3 tbsp
For garnishing:
Coriander leaves: 2 tbsp finely chopped
Method:
1. Wash the spare ribs and drain them dry. Smear the spare ribs with salt and turmeric and keep aside. Grind to a fine powder the coriander, cinnamon. cloves and peppercorns.
2. Heat oil in an uruli, add the curry leaves and a minute later add the chopped onions. Stir fry till the onions turn golden, add the ginger- garlic paste, green chilli and keep stirring till the raw smell goes and they turn slightly brown.
3. Add the powders turmeric, fenugreek, salt and the powdered masala and mix well and keep stirring till the oil bubbles at the sides.
4. When you start getting a nice aroma of the spices, add the pork pieces and mix well till the pieces are well coated with the masala.
5. Close and cook for 8-10 minutes. Open and mix well, add the coriander leaves and a cup of water and stir again. Check the seasoning and close and cook on medium heat for 20-25 minutes.
6. Once the ribs are three fourth done add the finely sliced garlic, close and cook till done.
7. Transfer to a serving dish. Garnish with coriander leaves.
8. Serve hot with rice or chappatis
Comments
Post a Comment