കൊച്ചി സ്പെഷ്യൽ പോർക്ക് വിന്താലു | KOCHI SPECIAL PORK VINDALOO |

#pork #vindaloo #malayalam #kochi #kumbalangi #special PORK VINDALOO INGREDIENTS 1.PORK-1 KG 2.ONION-4 3.GINGER-1+1 PIECE 4.GARLIC -3 BULBS+2 BULBS 5.GREEN CHILLY-5 6.CURRY LEAVES 7.FENNEL SEEDS-1 1/2 TBSP 8.MUSTARD SEEDS-1 TBSP 9.BARK OF DRUMSTICK TREE-2 SMALL PIECES 10.KASHMIRI CHILLI POWDER-4 TO 5 TBSP 11.PEPPER POWDER-3 TSP 12.VINEGAR-6 TO 7 TBSP 13.COCONUT OIL-5 TBSP 14.HOT WATER-1 TO 1 1/2 CUPS 15.SALT METHOD:IN A MIXER JAR ADD ONE PIECE OF GINGER,30 TO 35 SMALL CLOVES OF GARLIC(3 SMALL BULBES),BARK OF DRUMSTICK TREE,FENNEL SEEEDS AND MUSTARD SEEDS.ADD 2 TO 3 TBSP OF VINEGAR AND MAKE IT IN TO A SMOOTH PASTE.IN THIS ADD KASHMIRI CHILLI POWDER AND PEPPER POWDER ,4 TBSP OF VINEGAR AND MAKE IT IN TO A SMOOTH PASTE BY ADDING REQUIRED AMOUNT OF WATER.HEAT OIL IN A PAN ADD CURRY LEAVES,SLICED GINGER,SLICED 15 TO 20 CLOVES(2 BULBS)OF GARLIC,GREEN CHILLI AND ONION.ADD REQUIRED AMOUNT OF SALT.SAUTE WELL TILL THE ONION TURNS LIGHT BROWN IN COLOUR.THEN ADD THE PASTED MASALA,SAUTE UNTIL THE OIL SEPERATES.ADD PORK PIECES AND SAUTE FOR FEW MNTS.TRANSFER IT IN TO A PRESSURE COOKER AND ADD 1 TO 1 1/2 CUP OF HOT WATER.ADD SALT AND VINIGAR IF REQUIRED.CLOSE THE LID AND COOK IN HIGH FLAME FOR ONE WHISTLE,THEN COOK FOR 8 TO 10 MNTS IN MEDIUM LOW FLAME.TURN OFF THE FLAME AND WAIT UNTIL THE STEAM GOES.OPEN THE LID AND STAIN EXCESSS AMOUNT OF FAT.THEN MIX WELL AND SERVE.