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:

1. Heat a pressure cooker. Add the ginger-garlic paste and green chillies.
2. Grind and add the dimaru leaves, baking soda and salt and mix well.
3. Add the pork and stir for some time.
4. Add 1.5 cups of water. Add the pithaguri and mix well.
5. Cover and cook (for 3-4 whistles).
6. Recipe Courtesy: brahmosfoodie

Recipe courtesy of Soyuz