PORK BHOONIE (Pork cooked With Dill Leaves and Potatoes)

PORK BHOONIE or BHUNI PORK - Pork cooked With Dill Leaves and Potatoes
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.

              

This recipe is featured in my book ANGLO-INDIAN DELICACIES

Serves 6      Preparation  and cooking Time 45 minutes

Ingredients
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.

 

PORK BHOONI / BHUNI (PORK WITH FRESH DILL LEAVES AND POTATOES)

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

Serves 6      Preparation Time 45 minutes

Ingredients
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