Pandhi kannie (Pork curry)
- ½kg Pork cut into medium size pieces
- ½ Teaspoon Kachampuli (lemon juice)
- A pinch of salt
- 1 teaspoon red chilli powder.
Masala 1 (Roast the following ingredients on a medium flame to a very dark colour and grind together.):
- 1 teaspoon jeera
- ¼ teaspoon fenugreek
- 2 tablespoon black pepper
- 1 tablespoon coriander
Masala 2 (Grind the following ingredients):
- 2 sliced onions
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 6-8 Green chillies
- Few coriander leaves
Put the pork in a pressure cooker, mixing both the masalas. Keep aside for ½ hour. Add the turmeric, salt and chilli powder. Add half cup water, cover and pressure cook till done. Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the gravy becomes thick.
Garnish with coriander leaves.