Ingredients 
1lb pork lean cut
1/4 tsp turmeric powder
1tsp chilli powder
1tsp coriander powder
salt to taste
1 tbsp vinegar
1/2 cup thinly sliced coconut pieces
To Fry
1/4 tsp mustard seeds
10 cloves
6 cardamom pods
1″ cinnamon piece
1.5 cups thinly sliced onions
1 tbsp thinly sliced ginger
2 tbsp thinly sliced garlic pieces
6 slit green chilies
1/2 tsp black pepper powder
a few curry leaves
1lb pork lean cut
1/4 tsp turmeric powder
1tsp chilli powder
1tsp coriander powder
salt to taste
1 tbsp vinegar
1/2 cup thinly sliced coconut pieces
To Fry
1/4 tsp mustard seeds
10 cloves
6 cardamom pods
1″ cinnamon piece
1.5 cups thinly sliced onions
1 tbsp thinly sliced ginger
2 tbsp thinly sliced garlic pieces
6 slit green chilies
1/2 tsp black pepper powder
a few curry leaves
Preparation
Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).
Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.
Add the cooked pork to the pan and stir fry till completely dry.
Serve hot with rice, or just serve as an appetizer with beer.
Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).
Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.
Add the cooked pork to the pan and stir fry till completely dry.
Serve hot with rice, or just serve as an appetizer with beer.