[Guest Post by Sukanta Sarma]
Aim: To cook pork (in your own indigenous style)
Theory: For the last 6 years we have been celebrating Poila baishakh in the hostels only. So, no pitha, no sweets, no feast. To share with you all, this is what I have been doing every New Year. This is an indigenous way of cooking pork. Well, that's the only thing we can prepare to celebrate along with our party needs... ;-) !!!
Materials Required:
- 1 kg Pork
- 5 small Potato (Aloo)
- 5-6 Green Chili (Hari mirch)
- 2-3 large Onion (Pyaj)
- 1/2 tsp Cumin powder (Jeera)
- 1 tsp Coriander powder (Dhania powder)
- Coriander leaves
- 1 tsp Turmeric Powder (Haldi Powder)
- 3 Garlic (Lasun)
- 1/4 tsp Ginger (Adrak)
- 6 Red chilli (Lal Mirchi)
- Salt (Namak)
- Mustard oil
Procedure (How to make Pork):
- Make a fine paste of the ginger, garlic, red chilies and if you want u can use vinegar too.
- Heat little oil in a pan (kadai) or any cooker for 2 minutes and fry the potatoes (halved) till they are evenly brown in colour.
- Remove and keep aside.
- Fry sliced onions and green chilies till the onions are transparent.
- Add the ground paste and mix it up nicely till oil leaves the sides of the pan.
- Add the pork and pressure cook till almost done.
- Remove the lid of the cooker or the covering plate, add the potatoes and 2-3 cups of water.
- Simmer for 10-12 minutes.
- You can again add a little bit of vinegar and simmer for another 5-6 minutes.
- Garnish with coriander leaves.
S.I.M.P.L.E.
Precautions :
- Do not overcook.
- Use care in timing.
- Remove from heat and allow for a 3-4 minutes rest period before serving.
Conclusion: So, the Pork Vindaloo is ready to be served with steamed rice or chapati or you can also enjoy it with any of your favorite drinks with your best buddies ;-) :-P