Yellow Pork Vindhial or Ukra. (A Rare Bombay East Indian Vindhial/Indal)

We all have heard of the famous Spicy Red Vindaloo/Vindhial/Vin'dalhos/Indial. But how many of us have come across a Mild Yellow Pork Vindhial? Well browsing through the recipe book, I came across this recipe which very few even heard of. The recipe was unclear as to the methodology and ingredients and hence I had to improvise to extract the right flavor. After much discussion with friends, who were glad to share their expertise, I arrived with this finished recipe. It was a pleasure chowing down on this dish and had got me drooling even after tasting it. So go ahead and prepare this..you will not regret it!

Ingredients

1 kg pork cut into pieces

1½ tbsp salt* 

Dried spice mix

½ tsp pepper corns

1 tsp turmeric powder

2 tbsp coriander powder

4-5 Kashmiri chilies broken

¼ cup vinegar

2tbsp oil

2 med onion sliced fine

6 cloves garlic sliced or diced

Salt to taste

Method

1. Salt the pork well with salt* and allow it to rest for a day.

2. The next day, place pork in water and allow to stand for about 1-2 hours

3. Remove water from the pork vessel and add the spice mix to the pork. Discard water.

4. Marinate the pork pieces with the spice mix and vinegar. Keep aside again for about 20mins- 1hrs.

5. In a non-corrosive pan, heat oil. Now add the onions to the heated oil. Fry onions until translucent.

6. Now add the garlic to the onions and saute for about a min. Ensure that the garlic does not burn.

7. Now add the marinated pork to the onions and garlic. Then add the vinegar and salt to taste.

8. Cover pan and cook pork on a very low flame until the latter is done.

9. Serve hot.

P.S - You might need to add extra vinegar, as the pork has to cook in vinegar. 
 
For more traditional East Indian recipes follow us on Facebook at The East Indian Kitchen Table

Note: This recipe is adapted from the original The East Indian Cookery Book (Revised reprint 1996) published by The Bombay East Indian Association