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Boneless pork – 1 kg
Oil for deep frying – 1/2 lts.
Egg – 1
Refined flour (maida) – 2 tbsps.
Cornflour – 2 tbsps.
Aginomoto (China salt) – 1/4 tsp
Orange-Red artificial colour – 5-6 drops
Salt – To taste


Oil – 2 tsps.
Ginger-garlic paste – 2 tsps.
Onion – 200 gms (medium size, cut to quarters)
Green chilles – 5 (slit)
Capsicum – 20 gms. (cut to 1/2 inch pieces)
Aginomoto (MSG) – 1/2 tsp.
Red chilli sauce – 2 tbsps.
Tomato sauce – 2 tbsps.
Soya sauce – 1 & 1/2 tsps.
Sugar – 1/2 tsp. (optional)
Orange-Red artificial colour – 5-6 drops
Coriander leaves – For garnishing
Spring onions – 20 gms. (cut to 1/2 inch pieces)
Salt – To taste

Remove the tough skin. Cut the pork into one inch square thin slices, not cubes. Wash and boil in half a cup water with salt till tender. Drain and keep aside.

In a vessel, mix all the for batter and make a thick flowing batter. You can use a little water, if needed. Mix the boiled

pork pieces slowly so that each slice is coated. Deep fry the coated pork slices a few pieces at a time and keep aside.

In a kadai, heat the oil, add G-G paste, fry for one minute. Then add the onion quarters, green chillies, colour, and 1/2 cup hot water. Cook till the onions are 3/4th done. Now add the remaining , except the spring onions and coriander leaves.

Cook for some more time and then add the fried pork cook till it is soft.
Add hot water, if needed. Remember, the dish should be dry. Garnish with spring onion
and coriander leaves.

Tip 1: If the sause prepared earlier is in excess or watery, Add cornflour mixed in water to thicken it.

Tip 2: If you feel cutting pork into slices is slippery, Freeze the meat and then slice when slightly hard.

Posted in Pork    Tagged    

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