Cut pork into medium size pieces and wash thoroughly.
Mix together turmeric powder, salt and drops of vinegar.
Rub the above into the meat by hand.
Heat up a pressure cooker.
Add the above pork along with 1 1/2 glass(about 300 ml) of water.
Pressure cook upto 4 whistles.
Heat about 2 tbsp full of oil in a pan.
Fry onions and sautT on high flame, till golden brown.
Add green chillies and ginger-garlic paste, while the onions are getting fried.
Add tomato and sautT on a medium flame for about 3 v 4 mins.
SautT, till the tomatoes get mashed up and oil starts separating from the masala.
Add coriander powder followed by meat masala powder, black pepper powder and cumin seeds.
Stir well, till it turns a dark brown colour and little oil start appearing.
When masala is done, add the cooked pork.
Stir, till the pork is completely soaked in the masala.
Cover and cook on a medium flame for approx 10 mins.
Add coriander leaves and curry leaves and stir.
Cook again for another 2 mins.
:- You have an option to add the coriander leaves after the cooking, the way you like.
:- Serve hot with white rice or rotti.
:- You can make it posh if you have some copra pieces with you.
Tips and Tricks:-
As I have mentioned it as a bachelor preparation, let me share with you some tips and tricks to save your time and energy.
:- Vinegar drops are added to absorb salt and turmeric fast into the meat. So no need to soak the meat and keep for hours like in traditional style.
:-Start cleaning and cutting onion, while the meat is getting cooked in Pressure cooker.
:-Chopping tomato and slitting green chillies can be done while onion is getting fried. Stir the content in the pan in between.
:-We need to give certain gap before opening the pressure cooker once after the 4th whistle. The entire frying can be done in that gap, this allows meat inside the cooker correctly cooked in the pressure.