|Pork leg/Shoulder||500 Gram, cut into 3/4 pieces|
|Chili||6 , roasted, grind with other spices to paste with 1/2 cup vinegar (Goan or Kashmiri)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Garlic||12 Clove (60 gm)|
|Papaya pieces||1 , skinned (raw)|
|Roasted cumin seeds||1 Teaspoon|
|Roasted coriander seeds||1 Tablespoon|
|Turmeric powder||1⁄2 Teaspoon|
|Vinegar||3⁄4 Cup (12 tbs)|
|Melted ghee||4 Tablespoon|
|Button onions||100 Gram, peeled|
|Tomatoes||100 Gram (button size)|
|Boiled peeled potatoes||100 Gram (small size)|
|Grated jaggery||1 Tablespoon|
Marinate pork pieces with the masala paste and salt for 3 to 4 hours or overnight.
Place the marinated pork pieces in a large deep bowl with ghee and microwave covered for 5 minutes.
Stir in the button onions.
Microwave covered for another 5 minutes.
Mix in 1 cup hot water and microwave further for 30 minutes stirring in between until meat is tender.
Mix in the rest of the vinegar, tomatoes, potatoes and jaggery and microwave for 5 minutes stirring in between.
Let it stand for 5 minutes.