Ingredients

1 Kg. Pork (Medium or Less Fat) Cubed as desired, cleant, washed & strained
1/2 Kg Onions, diced finely
12 Green Chillies slit
2 Pods Garlic, Chopped
4 inches Ginger, Chopped
1/2 cup of Tamarind Pulp (Thick)
1/4 cup of Vinegar
11/2 inch Cinnamon, 7-8 Peppercorns, 4 Cloves (Pounded Coarsely)
4 Tej Patta
Salt to taste

To be dry ground:

5 – 6 Cloves
2 Inches Cinnamon
7-8 Peppercorns
1 Tsp Turmeric Powder
11/2 Tsp Cummin Seeds
1 Tblsp Coriander Seeds
8 Madras Chillies
12 Kashmir Chillies

Method

1. Mix all the ingredients mentioned including the masala and salt with the pork.
2. Cover and cook till it boils and pork pieces leave water.
3. Check for salt and vinegar. If needed.
4. Stir occasionally to prevent the pork sticking to the bottom of the vessel.
5. Cover and lower the gas to medium or a little less than medium and cook till the pork meat pieces are tender.
6. It tastes best when made a day or before eating.
7. For storing in the refrigerator, heat thoroughly stirring the meat to the heat.
8. Then cool it totally and store in the refrigerator.
9. Remove as much quantity required, heat and serve.