Pork Bhooni / Bhuni (Pork cooked With Dill Leaves and Potatoes)
is
an old Anglo-Indian Dish that is popular
in Calcutta and West Bengal especially in the hills of Darjeeling. The term Bhooni,or
Bhuni means to Fry and comes from the Hindi
Word Bhuna a cooking process
where spices are gently fried in plenty of oil to bring out their flavor, and meat
is added to the spices and then cooked in its own juices which results in deep
strong flavours but very little gravy or sauce. 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. This Recipe is featured in my book ANGLO-INDIAN DELICACIES
1 kg Pork from the Belly Portion, with less fat cut into medium size pieces
2 teaspoons ginger garlic paste
½ teaspoon turmeric Powder
2 teaspoons chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Dill leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 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, green chillies and Dill leaves and mix well. Stir fry for a few minutes till the pork pieces become firm and the leaves shrivel up. Add the potatoes, salt and sufficient water and simmer on low heat till the pork and potatoes are tender. Serve with steamed rice or bread
Serves 6 Preparation Time 45 minutes
Ingredients1 kg Pork from the Belly Portion, with less fat cut into medium size pieces
2 teaspoons ginger garlic paste
½ teaspoon turmeric Powder
2 teaspoons chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Dill leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 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, green chillies and Dill leaves and mix well. Stir fry for a few minutes till the pork pieces become firm and the leaves shrivel up. Add the potatoes, salt and sufficient water and simmer on low heat till the pork and potatoes are tender. Serve with steamed rice or bread
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