Pork – 1 kg
Onion, sliced – 2 medium
Chili powder – 1/2 tbsp
Kashmiri chili powder – 2 1/2 tbsp
Turmeric powder – 1/4 tsp
Garlic – 15 cloves
Ginger – 2-inch piece
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Vinegar – 1/4 cup as needed
Clean and cut pork into cubes.
Set this aside. Grind garlic, ginger, mustard seeds, cumin seeds with 1 tbsp of vinegar. Transfer this to a plate.
Now to this paste, mix Kashmiri chilli powder, chilli powder, turmeric powder, and 1 tbsp vinegar.
Heat oil in a pressure cooker. Saute onion and curry leaves. When onion changes color to light brown, add the paste, which is set aside. Saute well till oil starts to float on the surface.
Add pork cubes, salt, 2 tbsp of vinegar, and 1/4 to 1/2 cup of water. Mix well. Cook this in a pressure cooked till two whistles or until cooked.
When the pressure is released, open the cooker. Now cook till the gravy thickens. Taste check for salt and vinegar. Add if required.