6/8 flakes garlic
1-inch piece ginger
6/8 small white onions (kandri)
2 tbsp. bottle masala
5/6 pieces dried mango (amboshi)
1 tbsp. rice flour
2 tbsp. oil
Cook pork under pressure (approx. 15 mins) until tender. Peel and crush the ginger and garlic. Peel the onions and wash and soak the dried mango pieces in a little water. Heat oil, add the crushed ginger and garlic and fry for a minute or two. Add the onions and fry and then add the bottle masala and continue to fry for a minute more. Add the meat and stock and the dried mango pieces and simmer for a further five minutes. Mix rice flour in a little water add it to the gravy and give it a boil. (If dried mango pieces are not available a tsp. of tamarind pulp may be used).