1 kg boneless pork, cut into bite size cubes
2 onions, diced
6 garlic cloves chopped
1″ ginger chopped
1 tsp tumeric powder
5 pepper corns
2 green chillies
salt to taste
Vinegar as maybe required (Gujarat sugarcane or Goa toddy vinegar)
Grind together in vinegar:
8-10 dry kashmiri red chillies (soaked in vinegar)
15 pepper corns
4 green cardamom
1 tsp cumin
1 ball of tamarind
20 garlic cloves
1 small onion
salt and sugar to taste
Wash and marinate the pork in the ground masala for about half and hour, with chopped cloves and ginger and diced onion.
Heat oil in a pan and add the pepper corns, cloves and cinnamon.Saute till the aroma is released.
Add the marinated pork and fry well till oil gets released from the sides.
Add the slit green chillies and enough water for desired gravy consistency, with salt to taste.
Bring to a boil and simmer till meat is cooked.
Serve hot with whole wheat bread, steamed rice or sannas.