Ingredients
- Pork: 1 kg
- Water: 350 ml
- Mustard oil: 3 tbsps
- Onion: 3 medium
- Green chillies: 4-8
- Ginger: 2 inch long
- Garlic: 1 whole
- Mustard sauce: 3-4 tbsps
- Rice powder: 1 tbsp
- Turmeric powder: 1 tsp
- Salt: to taste
Directions
- excess water.
- Peel the onions and chop.
- Wash and chop the green chillies finely.
- Clean the ginger. Chop it finely.
- Peel the garlic cloves and chop.
- In a heavy bottom pan heat the water. Let it boil over very high heat.
- Add pork. Bring to boil and cover.
- Simmer covered till the pork is almost done and dry.
- Heat mustard oil in a heavy karahi.
- Add the chopped onion and garlic.
- Sprinkle turmeric powder. Stir continuously upon medium heat.
- Sprinkle water twice while frying.
- When done add the mustard sauce, chopped chillies and ginger.
- Also add the pork and sprinkle salt.
- With a wooden flat spoon stir for about five minutes.
- Sprinkle rice powder and stir.
- After about two minutes remove the pan from fire.
- Garnish according to your taste and serve.
- Wash the rice and drain
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