Ingredients:
• 1/2 kg – Pork (should be 60 per cent lard)
• 10-15 – dimaru leaves
• 1 cup – pithaguri (rice flour)
• 2 tbsp – ginger-garlic paste
• 1 tbsp – baking soda
• 2-3 – Green chillies
• salt to taste
Method:
- Heat a pressure cooker. Add the ginger-garlic paste and green chillies.
- Grind and add the dimaru leaves, baking soda and salt and mix well.
- Add the pork and stir for some time.
- Add 1.5 cups of water. Add the pithaguri and mix well.
- Cover and cook (for 3-4 whistles).
- Recipe Courtesy: brahmosfoodie
Recipe courtesy of Soyuz