Ingredients

• 1 kg - Pork with the fat, cut into bite size pieces
• 4-6 tbsp - oil
• Salt to taste
• 3 - big onions finely sliced
• A sprig or 2 - curry leaves
• 3-4 - big tomatoes chopped/pureed
• 3 tbsp - ginger-garlic paste
• 1-2 tbsp - chilli powder
• 3 tbsp - Coriander powder
• 1 level tbsp - broiled cumin powder
• 1/2 tsp - turmeric powder
• A lime size ball of tamarind soaked in 1 cup hot water for 20 mins. Squeeze & keep pulp/water
• 1/2 coconut - ground to a smooth paste
• Vegetables to be used - 2 drumsticks; 4-6 big potatoes; 6-8 brinjals; 1 big green mango

How to Make Chinnamala pork curry

• Cut 2 drumsticks into 2 pieces.
• Cut 4 big potatoes into 4-6 pieces.
• Cut 6-8 brinjals lengthwise and keep in salt and lime water so that it does not discolour.
• Cut mango into pieces and keep aside.
• Cut the pork into bite-size pieces, wash well and leave to drain.
• Heat oil in a pressure cooker.
• When oil is hot, add the curry leaves and onions and fry till onions are golden brown.
• Add ginger-garlic paste and continue to fry till the raw smell goes and the oil comes to the surface.
• Add chilli powder, cumin powder, turmeric powder, coriander powder and continue frying using water a little at a time to fry the masala so that it does not burn.
• Fry the masala nicely till the oil seeps to the surface.
• Add the chopped tomatoes and continue frying till tomatoes are soft and mushy.
• Add the tamarind pulp and let it bubble for 2-3 minutes till the raw smell of tamarind is gone.
• Add the coconut paste or milk, pork, salt, sufficient water and pressure cook for about 20 minutes on low heat, after the first whistle.
• Remove from heat and leave to cool down.
• Open, add the steamed vegetables and mango and let the curry thicken.
• Serve hot