Agera is a Harvest thanksgiving festival celebrated by the East Indian Catholic Community of Mumbai .Today on this occasion made Pork Ukra and Pulao.
We all know about vindaloo and mostly when we think of its gravy or curry , the colour that comes to our mind is the rich red spicy , a hint of sour and sometimes sweet flavours . Have u ever heard of a yellow vindaloo ? Well here it is , Pork Ukra . Pork Ukra is also called Yellow vindaloo , why? Well because of its mild flavours yet divinely delicious . For this Yellow vindaloo you have to use boneless pork and it goes really well with some pulao, chitaps or bread. So how about giving this unique traditional East Indian Pork Ukra a try , once you make it ,you will love it and want to add it to your menu list .
Pork Ukra
Pork Ukra is another East Indian Vindaloo. Delicious and mild East Indian Vindaloo . Here is my version of this beautiful East Indian Vindaloo/Vindhail /Vinda d'alho
Pork Ukra
Ingredients 700 gms Boneless Pork pieces
Method Add a tsp of salt , 1 tbsp Vinegar to the Pork. Add this Pork in a colander , colander resting on a vessel ,cover with a lid . Keep a heavy weight on the lid .
Keep for half hour. After Half hour wash it off well. Pat dry.
Ingredients for the masala 1 tablespoon coriander seeds 1 teaspoon pepper corns 3 green chilies 1 tablespoon ginger garlic paste 1 teaspoon turmeric powder 1 tablespoon vinegar 2 teaspoon raw rice 100 ml water
Grind to a paste the above mentioned ingredients for the masala.
Cut Masala
6 kashmiri chilies broken into pieces 3 onions sliced
Method
Incorporate the ground masala to the pork and mix thoroughly. Next , add the broken kashmiri chilies, sliced onions to the pork . Add just enough water and mix thoroughly. Cook this on high till it comes to a boil ,then simmer and cook till done . If required add salt to taste and 1 tsp vinegar.
Pork Ukra is a mild gravy bursting with flavors that will tantalize your taste buds.
Recipe for 1 kilo of bonelsss pork
Ingredients
To the 1 kilo of Boneless Pork pieces ,add 2 teaspoons of salt , 2 tablespoons of Vinegar .
Place Pork pieces in a colander , colander resting on a vessel ,cover with a lid . Keep a heavy weight on the lid .
Keep for half an hour. After half an hour wash it off well. Pat dry.
Ingredients for the ground masala
1 tablespoon and 1/2 teaspoon coriander seeds
1 and 1/2 teaspoon pepper corn
2 teaspoon and 1/2 teaspoon raw rice
1 and 1 /2 teaspoon turmeric powder
1 tablespoon vinegar
1 tablespoon ginger garlic paste
6 green chillies
100 ml water
Grind to paste the above mentioned ingredients for the masala.
Ingredients for the cut masala
8 kashmiri Chillies broken
4 onions sliced
Method
Incorporate the ground masala to the pork , mix thoroughly.
Next, add the broken kashmiri chillies and sliced onions to the pork . Add just enough water and mix thoroughly.
Cook this on high till it comes to a boil ,then simmer and cook till done .If required, add a teaspoon of vinegar. If required add salt to taste .
Comentários