PORK VINDALOO

INGREDIENTS

Pork: 1kg (cut in cubes)

TO GRIND

Mustard: 1 tbsp Jeera: 1 tbsp

FOR COARSE PASTE

Green chilli: 6 Chilli powder: 1 tbsp Kashmiri chilli: 1/4 tsp Turmeric: 1/2 tsp Vineger: 1/2 cup Salt: To taste Small onion: 1/2 kg Garlic (chopped): 1.5 tbsp Ginger: 1.5 tsp Tomato: 1

METHOD

■ Marinate the pork for at least 15 minutes with vinegar, turmeric and salt.

■ Coarsly grind together mustard and jeera, to get a dry mix. Keep it aside.

■ Grind together all the above ingredients in vineger and add the mustard-jeera mix into it. Heat oil in a pressure cooker, add in the ground masala. Saute on medium flame, till the oil separates from the mix.

■ Add the marinated pork into the mix. Mix the pork cubes well with the masala.

■ Add one cup of water into the mix. (Do not add more water as excess water will ruin the masala mix)

■ Top it with slit green chillies, four slit pods of garlic, 1 inch piece ginger. One tomato for thickness

■ Taste before closing the lid.

■ Pressure cook for 15-20 minutes (2 whistles) or till cooked. Cooking time also depends on whether the meat is tender or not.