• 1 kg Pork
  • 1/2 kg Pork Liver
  • 4-5 tblsp Vinegar (Sirka)
  • 6-8 Red chilli (Lal Mirchi)
  • 1 tsp Cumin Seed (Jeera)
  • 1 tsp Turmeric Powder (Haldi Powder)
  • 4-5 Cloves (Lavang)
  • 1/2 tblsp Garlic (Lasun) Paste
  • 1 tblsp Ginger (Adrak) Paste
  • 3 medium sized Onion (Pyaj)
  • 3-4 Green chilli (Hari mirch)
  • 1-2 tblsp Groundnut (Moong Fali) Oil
  • Salt (Namak)

cooking time:

  1. Make a fine paste of the ginger, garlic, red chillies, cloves, cumin seeds with vinegar.
  2. Wash and boil the pork and liver.
  3. Cool and cut into small cubes.
  4. Fry in a pan without using any oil till the meat attains an even brown colour.
  5. Heat oil in a pan, add the sliced onions and fry till they are golden brown in colour.
  6. Add the ground paste and fry till the oil leaves the sides of the pan.
  7. Add the pork along with 3-4 cup of water and salt.
  8. Cover and cook on a low flame till meat is tender.
  9. Add slit green chillies and cook further on a low flame for 5-8 minutes.
  10. Serve with steamed rice or bread.