When I was pre-cooking the pork I wondered if I should have added some turmeric in it alongwith the salt and crushed ginger that I did. I was worried if my curry would have enough colour. The dried ghost chilly/ bhoot jolokia that I later cooked it with, took more than good care of that. Apart from the unique flavour it imparts, bhoot jolokia gives a beautiful rich dark colour to the gravy. Yes apart from the heat of course, but which is totally palatable if you use only the skin and eliminate the seeds.
- Pork curry cut: 300 gms
- Onion: 1 large, sliced
- Ginger: 1 inch, grated
- Garlic: 6-7 cloves, crushed
- Tomato: 1 medium, chopped
- Potato: 1 medium, cubed
- Bhoot jolokia/ ghost chilly: 1 dried without seeds
- Pokchoy: 6-7 leaves
- Mustard oil: 1 tbsp
- Salt and sugar to taste
- Pressure cook the pork for about 15-20 mins or till cooked.
- Heat a heavy bottom pan and pour the mustard oil.
- Add the sliced onion, fry a bit, add grated ginger and crushed garlic.
- Drain and add the pork, chopped tomato, potato cubes and chilly.
- Add some of the pork stock, season and let it simmer away for about 30-40 mins till the oil has been released from the pork fat into the gravy.
- Add the pokchoy leaves towards the end of the cooking process, turn off the heat after the leaves have wilted.
- Serve with rice.