J
Jeanh
Guest
INGREDIENTS:
- 1 kg pork cut into medium pieces
- 400 grams ash gourd
- 3 large onions, coarsely grated
- 10-12 cloves of garlic, crushed and chopped
- Thumb-size ginger, grated
- 10 green chillies, scored lengthwise
- 1 tbs coriander powder, broiled and ground
- A quarter tsp turmeric
- 1 tsp chilli powder
- 3 large tomatoes, chopped
- 1 tsp vegetable oil
- Chopped coriander leaves for the garnish
INSTRUCTIONS:
- Heat a heavy-bottomed karhai and add the oil.
- Make sure that the pan is really hot then add the portions of pork with the fat.
- Fry for a few minutes till you see the fat turn into more oil.
- Remove the pork/fat with a slotted spoon and discard the oil from the karhai leaving about a tsp to cook the dish. This is enough.
- Put it back on heat and fry the onions for a few minutes.
- Add the rest of the meat. Stir well. Add the rest of the spices and continue to cook stirring from time to time. Keep it covered on high flame.
- If it looks like it's going to catch at the bottom, sprinkle some water and stir.
- Season with salt. By this time, the curry will come together. Reduce the flame.
- Add the chopped tomatoes, stir well.
- By this time (after about 30-35 minutes) the curry will look almost like how it is in the picture above.
- Add about 1 1/2 cups of hot water. Continue to cook.
- Let the water reduce a bit before you take the dish off the stove.
- Transfer to a serving dish and garnish with chopped coriander.
- This dish goes best with rice.
Notes:
If you look at the spices, there aren't many. But with a mix of meat and vegetables this is all that you need. Certain varieties of ash gourd are very fragrant. When you cook it the smell itself is mouth-watering. The heat was enough from the green chillies you can add the powdered chilli for the colour.
