ANGLO-INDIAN PORK BHOONIE / PORK COOKED WITH FRESH DIL LEAVES

ANGLO-INDIAN PORK BHOONIE / PORK COOKED WITH FRESH DIL LEAVES 

This is an old Anglo-Indian favourite. Tender pieces of Pork from the Belly Portion is simmered with either fresh Dil leaves or Fenugreek leaves. 

Serves 6      Preparation  and cooking Time 45 minutes

Ingredients

1 kg Pork from the Belly portion with less fat cut into medium pieces

2 teaspoons ginger garlic paste

½ teaspoon turmeric Powder

2 teaspoons chillie Powder

1 teaspoon cumin powder

1 teaspoon coriander powder

2 tomatoes chopped finely

2 green chillies sliced lengthwise

3 onions sliced finely

2 Dry red chillies broken into halves 

1 cup chopped fresh Dil leaves (or use fenugreek / methi leaves if desired)

Salt to taste

3 Potatoes peeled and cut into quarters

2 or 3 tablespoons oil (Reduce if the pork has more fat) 

Heat oil in a pan and fry the onions and red chillies till golden brown.  Add the pork, ginger garlic paste, chillie powder, turmeric powder, coriander powder, cumin powder and green chillies and fry for a few minutes till the oil separates and the pieces are firm. Add the Dil leaves and chopped tomatoes and mix well. Stir fry for a few minutes till the tomatoes turn pulpy and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender. Continue cooking on low heat till the gravy is quite thick and the pork is a nice brown colour. Serve with Rice or bread.