1. Pork Masala
Ingredients
- Pork – 1 kg
- Fenugreek – ½ teaspoon
- Fermum cumin – ½ teaspoon
- Mustard – ½ teaspoon
- Fine cumin – a pinch
- Cinnamon – 1 piece
- Cloves – 4 pieces
- Black pepper – 4 pieces
- Cardamom – 4 pieces
- Coriander powder – 2 teaspoons
- Chili powder – ½ teaspoon
- Green chillies – 5 pieces
- Oil – as needed
- Oil – 3 pieces
- Vinegar – ½ teaspoon
- Garlic – 1 clove
- Ginger – 1 large piece
- Curry leaves – 2 stalks
- Salt – as needed
Method
Clean the pork and cut it into small pieces. Grind the fenugreek, mustard, fenugreek, and fine cumin. Grind coriander powder, chili powder, and turmeric powder together. Chop the shallots finely. Crush the green chilies, garlic, and ginger together. Heat a little oil in a deep pan and fry the chopped shallots when they are cooked. Then add the crushed ingredients and mix.
Then grind the cinnamon, cloves, cardamom, and pepper.
Add the ground coriander powder and turmeric powder and mix. Add the pork pieces to this mixture and mix well. Add the curry leaves as well. Add the powdered fenugreek, add salt and vinegar, mix well, add boiling water as needed, cover the pan, and cook the meat. Boil the meat and reduce the broth to a simmer. If you cook it in a pressure cooker, you will get a good flavor. This masala is very delicious to eat with chapatis and gourds.
2. Talian Pork Masala
Ingredients
- Pork – ½ kg
- Salad oil – as needed
- Cornflour – 1 tablespoon
- Oil – as needed
- Lemon – half
- Vinegar – 1 tablespoon
- Tomatoes – 2 pcs
- Mushrooms – 1 cup
- Celery – 1 stalk
- Mint – 1 stalk
- Salt – as needed
- Masala
- Cardamom – 1 pc
- Cloves – 4 pcs
- Castile – 1 pc
- Pepper powder – ½ tsp
Method
Cut the pork into fairly large pieces. Add salt and vinegar to the meat and leave for ten minutes. Then, fry the meat pieces in salad oil until about three-quarters of the way done. (If you don’t have salad oil, you can use coconut oil). Heat the spices and mushrooms by adding a little vinegar to boiling water. Add the tomatoes and stir for a while.
When the tomatoes start to burst, add lemon juice and salt to taste. Add the cooked meat to this pot and cook the meat well on low heat. Add the cornflour mixed with milk, celery and mint. When the broth starts to reduce, take it out and serve it hot. This is best served with chapatis and parotas.