Ingredients:

• 1 kg – pork, cut and boiled.
• For roasting and grinding:
• 10 – large Kashmiri chillies.
• 5 – large red dry chillies.
• 1 tsp – jeera/cumin seeds.
• 1 inch – turmeric/haldi.
• 6 – pepper corns.
• 1 ball – large tamarind(as per taste), ground| Mince masala:
• 6.25 g – green chillies.
• 1 – large onion.
• 1 inch – ginger.
• 6 flakes/seeds/cloves – garlic.
• 2 tbsp – vinegar.
• 1 tsp – salt, to taste.
• 1 tbsp – coriander/dhania, for grinding.
• 8 g – black shiny brinjals, cut into tiny bits.

Method:

1. Wash the pork and cut it into medium pieces.
2. Roast the masala ingredients and grind with tamarind.
3. Mince the green chillies, ginger, garlic and onions into fine cubes.
4. Mix the meat with the ground and minced masala. Keep it aside for an hour.
5. In a large vessel, fry the pork, in a little oil. Fat will come out. Continue frying in its own fat.
6. When the meat has browned a little, add sufficient hot water, and cook it, with vinegar and salt to taste.
7. Alternately, you may cook the meat, without frying it. In that case cook on slow fire, till the meat is completely cooked.
8. Add one brinjal, cut in small bits, and cook with the meat.
9. The curry tends to become thick.

Recipe courtesy of Walter