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.
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| 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.
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3 Comments
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 .........
ReplyDeletethank 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!!
DeleteHi how do you use dried Roselle in the dish instead of fresh ones you’ve used I presume. Thanks!
ReplyDeleteDid you like this recipe?