Put in a cooker with chopped onion, ginger, garlic, bay leaf, salt, garam masala powder, cardamom (both), cinnamon and cloves.
Add 2-3 glasses if water and pressure cook till tender.
Remove chops from soup. Drain.
Beat eggs with black salt.
Heat oil. Dip chops in egg and fry in hot oil.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.