Gahori tenga paat | Pork with Roselle

Wak galda / tenga pata gahori is a tangy pork stew from North East India, where it’s  the distinctive taste id from the main ingredient “Roselle” leaves. Roselle leaves gives a cooling pleasure to eat during a hot summer day with plain rice and this style is particularly cooked in Assam and Meghalaya.
North East Indian Pork Recipe


INGREDIENTS

§  ½ kg Roselle
§  ½ kg Pork
§  Turmeric
§  1 inch Ginger paste
§  1 tsp vegetable Oil
§  2 bulb Garlic paste
§  15 Green chilies
§  Salt to taste
§  4 large onions

PREPARATION
1.  Boil the pork with some turmeric in a pressure cooker.
2.  In a pan/wok, add the oil and fry the onions until translucent.
3.  Add the ginger-garlic paste, salt, green chilies and the pork/chicken to the pan until brown for around 10 minutes in a medium flame.
4.  Then, add the thoroughly washed Roselle; cook in low flame until the leaves shrink.
5.  Add water and bring to a boil until the curry thickens.




Post a Comment

3 Comments

  1. dear...i like this style and is simple to cook too...u can try the naga style of cooking with the Roselle without the termeric and instead of green chilies may be u can try red dry one...not the raja mircha....and less spices...love to hear more of it .........

    ReplyDelete
    Replies
    1. thank you so much for the recipe. I am sure the Naga style recipes is going to be delicious too. Since I am out of stock of Raja mircha I will keep it parked in my recipe book until I get one. Do email the detailed recipe if you can(snigdhasbiocope@gmail.com). Thanks!!

      Delete
  2. Hi how do you use dried Roselle in the dish instead of fresh ones you’ve used I presume. Thanks!

    ReplyDelete

Did you like this recipe?