Ingredients
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1 diced onion
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2 tablespoons cooking oil
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2 cubed potatoes
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1 kg pork belly skin removed diced
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1 jar Goan Cuisine Vindalho Masala
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1 cup Fresh chopped coriander
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1-2 Green Chili de-seeded
Directions
- Heat oil in saucepan, add onions and fry until brown
- Add pork and fry until sealed off and brown, stirring occasionally
- Add 1 jar Goan Cuisine Vindalho Masala and coriander
- Stir well and fry on medium heat for a minute
- Add potatoes and water to cover and simmer on low heat with lid on, until tender
- Add salt to taste and green chillies and simmer further for 5 minutes
- If more gravy is required add hot water.
Recipe Note
Serve with boiled basmati rice or chapatis and Goan Cuisine Spicy Mango Chutney.
Variations:
Also excellent for Pork shoulder, soft bone and trotters.
Add your choice of:
par-cooked vegetables 1-2 cups towards end cooking : carrot, corn, sweet potato, pumpkin, turnip.
raw vegetables 1-2 cups towards end of cooking: eggplant, zucchini, cabbage, cauliflower, green beans, peas
cooked drained legumes 1 cup towards end of cooking: chic peas, black eyed beans, lima beans, white beans, kidney beans
cooked drained lentils 1 cup, towards end of cooking: yellow, red, green or split peas
1 cup diced firm Tofu at end of cooking or Tempeh halfway through cooking.
