This is a great side dish if you are making fried rice, or a light pilaf. It also compliments dry rotis and naan/flat bread. The dish can also turned into an appetizer, by reducing the onion to just 1/2 a cup and not adding any water while cooking. Perfect when the evening is foggy and you crave a kick of spices to liven your palate.
2 lb boneless pork chops cut into 2 inch chunks
2 tsp finely chopped/crushed ginger
1 tsp finely chopped/crushed garlic
2 cups finely chopped onions
8-10 small hot green chilies slit along its length
1 bell pepper/capsicum chopped
2 tsp coriander powder
Pinch of turmeric powder
1 tsp jeera/cumin seeds
1 tsp pepper powder
2 Tbsp All purpose flour/maida
1 Tbsp corn starch
2 tsp vinegar
2 tsp oil
Salt to taste
Mix all the marinating ingredients together. It is OK if it is dry and crumbly. Add in the pork chops and mix well until all the pieces are coated in the mixture. Refrigerate it for 30 minutes to an hour.
Heat oil in a fry pan and when the oil is very hot, add the onions and cumin seeds, saute till they turn to a golden brown. Toss in the ginger, garlic, green chilies and bell peppers. Toss them for a minute on high heat while adding coriander and turmeric. Add in the marinated pork chops and salt to taste; saute on low heat for 30 to 35 minutes or until the pork is tender taking care not to char the pork pieces by turning them over occasionally. Sprinkle a little hot water if necessary. Serve it hot. Enjoy!