Holiday Fun

As we start the new year, I thought I should probably get back to learning how to cook Indian food and sharing my experiences with you.  During the holidays it is always fun in my house. It is chaotic and crazy as we decorate the house and cook Christmas goodies. I learned how to make 3 Indian sweets this year all by myself, which I will share with you at the end of this year.

But I am not going to leave you without something. So….here is the first recipe of the year.

Pork Vindaly

  • 4lbs of Pork Belly cut into small pieces
  • 1/2 teaspoon turmeric  powder
  • teaspoons of salt  
  • 2 large onions, sliced
  • 2 springs of curry leaves
  • Ginger Garlic Paste*
  • Chili powder to taste
  • 1/2 teaspoon of turmeric powder
  • 2 large tomatoes, sliced 
  • 2 tablespoons vinegar

*To make the ginger garlic paste grind in a mixer 3 inches of ginger, 9 garlic cloves and 2 tablespoons of cumin seeds with water. Grind all ingredients till till become a paste.

Boil pork belly with 1/2 turmeric powder and 1 teaspoon of salt in a pressure cooker.

In another pot, heat 1/2 cup of vegetable oil and sauté onions and curry leaves. When the onions are brown, add the ginger garlic paste to the pot.  Add 1/4 cup of water to the mixture and continue to fry for 5 to 7 minutes.

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Right before we added the chili powder. 

Add chili powder to take, 1/2 teaspoon of turmeric powder, and tomatoes. Add some more water to the mixture to help cook the tomatoes. Continue to cook until the oil rises to the top of the pot.* Add the cooked pork and salt to taste to the mixture and cook till tender.  When the pork is tender, add vinegar to the pot and let simmer for 2 to 3 more minutes.

 

*This is a tip my Grandmother gave my mom when she was learning to cook.

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This is right when we added the pork to the pot when the oil raised to the top.

I hope you enjoy this dish. You can substitute  pork with chicken or shrimp.

~Till Next Time, Pida

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Finished Vindaly ready to serve!!