Pork Bhuni is an old Anglo-Indian Dish that is still popular in Calcutta and West Bengal and especially in the hills of Darjeeling. The term ‘Bhooni,or Bhuni’ means ‘to Fry’ and comes from the Hindi Word ‘Bhuna’. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till almost dry. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique.
1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger garlic paste
½ teaspoon turmeric powder
2 teaspoon s chillie powder
1 teaspoon corriander powder
1/2 teaspoon cumin powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped fresh Dil leaves (or use fenugreek / methi leaves if desired)
Salt to taste
3 potatoes peeled and cut into halves
2 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, corriander powder, cumin powder, green chillies, and Dil leaves and mix well. Stir fry for a few minutes till the pork becomes firm and the Dil leaves shrivel up. Add the potatoes and sufficient water and cook on low heat till the pork and potatoes are tender. Remove the potatoes and keep aside. Keep simmering till the gravy is almost dry and the pork is a nice brown colour. Just before serving, mix in the cooked potatoes. Serve with Rice or bread.