I enter into nostalgia whenever I eat this dish reminding of early winter days when mustards flowers bloom and a wanting grows for a hearty meal.
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Recipe:
Ingredients:
1. Pork – 750gm
2. Mustard leaves 400 gm
3. Rice flour batter - 5 Tbsp in 1 cup water
4. Khar -30ml or soda bicarbonate – 1tsp
5. 2 large onions
6. Chilies as per taste
7. Salt as per taste
TIP: Do not use the stems of the mustard leaves. Do not chop them too, use your hands by tearing, twisting and massaging the leaves.
Preparation
1. Add the pork cubes to the pot with salt and ½ of the Khar/soda bicarbonate and mix them well. Cover and cook on low flame for 15mins.
2. Once the water from the meat is dried and the fat in the meat starts melting, add the onions and green chilies. Fry them until the meat turn light brown and the onions melted.
3. Add the mustard leaves and add the remaining Khar/soda bicarbonate and fry them on a high flame for 2-3mins until the leaves shrink.
4. Add about 1 liter of water and cover and cover it with the lid for 10mins. If required, add more water so that the meat is cooked.
5. Now add the rice flour batter and keep stirring the gravy so that there are no lumps and thicken the gravy to a consistency of your choice.
Serve with steam rice. The dish tastes better at room temperature.
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