Corgi Pork

1. Coriander seeds - 25 gm
2. Cloves 4 or 5 pieces
3. Cinnamon 3 pieces or 2 cm

Masala Powder

1. Dry fry the Coriander seeds in a thick vessel, in low heat
2. Roast until coriander seeds are almost brown.
3. Add cloves
4. Add cinnamon
5. Make sure its not burnt or charred
6. When the coriander seeds are almost dark chocolate color. Switch of the stove.
7. Allow it to cool and make fine powder.

Tip: You can store this masala for later use.

Ingredients

1. Meat - 1 Kg, Take a good mix of meat with flesh, skin, little fat and bone (if u like)
2. Salt - 1 Tea spoon or as per taste
3. Turmeric powder - 2 T-Spoons
4. Chili powder ½ T-spoon
5. Cumin seed - 2 T-spoons
6. Onions - 6 medium-sized. If u want more gravy can increase the nos
7. Green chilies - Start with 4. You can add more if you like spicy
8. Ginger - 1 piece. Size of thumb
9. Garlic - 6 cloves
10. Mint/pudina(optional) - 8 to 9 leaves
11. Coriander leaves - 6 strands
12. Pepper powder - 1 T-spoon
13. masala powder - 2 T-spoons, See above
14. kachampuli/cocum juice - 2 T-spoons

Method

1. Marinating: Add meat, Salt, Turmeric Powder and Chili powder to a bowl. Mix well and keep it aside (need not keep for long).
2. Grind cumin seeds make coarse powder, add onions, green chilies, ginger, garlic, mint, Coriander leaves and grind coarse paste.
3. Add meat and the ground paste into a pressure cooker and cook them for 1 whistle
4. Then cooker contents to a pan
5. Add masala powder
6. Add pepper powder
7. cook in a medium flame for 10 mins or until meat is soft
8. You can add more salt and green chilies (chopped) as per your taste
9. Once meat is cooked, add cocum juice
10. Cook for 2 3 more mins
11. Garnish with fresh coriander leaves..

Tip: If the skin has fat, just fry it in a vessel until the fat reduces into oil. Take off the oil and then cook the skin along with the rest of the meat.
Credit: Mamta & Ashley