Mangy Pork

Ingredients: Pork- 1 Kg cut into small cubes Onions- 3 big cut into cubes Garlic- 15 cloves or 2 pods ( slice them into half) Green Chili’s- 2pcs slit them Ginger- 1 ½ inches cut into slices Bay leaf- 2 to 3pcs Salt to taste Vinegar- as per your taste Tamarind- a lemon size soaked in warm water Sugar- ½ Tspn ( optional) Dry roast and powder with foll: Kashmiri chili’s- 8 Dry long chili’s- 4 Pepper- 1 Tspn Coriander seeds- 1 ½ Tbspns Cumin( jeera)- ½ Tspn Mustard seeds- ¼ Tspn Garam Masala-( Cinamon sticks-2 pcs, Cloves- 5 to 6) Turmeric- ½ tspn (All dry ingredients to be well fried) Method: Wash the meat, drain well. Transfer the meat in a heavy bottom vessel & add salt, little vinegar & ¼ Tspn Turmeric powder. Mix well and let it marinate for ½ hr. Add onions, garlic, ginger, bay leaves, tamarind juice to this along with the prepared powder. Mix it once again well and cook on medium fire stirring occasionally. You may add water if required. When fat appears on top, its an indication that the meat is cooked. At this stage, check for salt/vinegar. Add sugar and your dish is ready for serving w/sanna’s, appams or even plain rice. Note: a) If you need extra spice, you may add more long chili’s. b) To get a darker color of the dish, ensure that you dry roast the chili’s and coriander until they really turn blackish. c) For those who like to get a garlic bite, it is advisable to add the garlic when the pork is half cooked, rather than in the beginning stage.