A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!

Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!

If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!

The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!

Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.

INGREDIENTS USED TO MAKE PORK MASALA CURRY

For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.

This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.

VARIATIONS

This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.

Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.

You can add whole spices like cardamom, cinnamon, cloves etc.

You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.

HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER

Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.

Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.

Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.

Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.

Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.

I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PORK MASALA CURRY RECIPE VIDEO TUTORIAL

THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE

IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG

THE CURRY COLLECTION

• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.

Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients to make pork masala curry:

500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required

Step by step pictorial recipe to make pork masala curry:

In a mortar pestle coarsely ground the ginger garlic.

In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.

Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.

Add in rhe chopped onions and saute for about 2 minutes.

Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.

Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.

Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.

Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.

Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.

Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.

NOTES:

● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.

● I have used mustard oil, you can use any other cooking oil.

● Adding potato is optional but I love this Curry with potatoes.

● Yoi can add some chopped coriander leaves at the end.

● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.

Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

Looking for seafood recipes? Try this favourite and popular seafood recipes

● Tin Fish Curry

● Indian Crab Curry
● Crab Masala South Indian

● Spicy Carb Masala

● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Watermelon muffins with fresh watermelon are the perfect summer dish which is great to serve as a snack, for tiffin box or have it with your morning or evening tea or coffee. These delicious, soft and moist muffins are sure to be a hit for your kids and even adult will enjoy it as much as the kids.

We’ve been cooking and baking more since we’re spending a lot of time at home now. This has been a great way to spend quality time together. Well, my experiment with food continues and this time it is fresh watermelon in my bakes. Yes! It is watermelon muffins which is eggless and made with whole wheat flour and cane sugar as sweetner. I experimented and it worked! My kiddo is a picky eater but with the first small bite itself he loved it and finished off couple of muffins.

These muffins are made with regular pantry staples that most pantry already have like flour, sugar, baking powder, baking soda, salt, essence and chocolate chips. Since watermelon is in season and I had a whole watermelon in my fridge I decided to experiment something with fresh watermelon. I thought it’s a great idea to make something that reminded of summer since the whether is warm and the heat is scorching higher.

These whole wheat fresh watermelon muffins are something to die for. The combination of sweetness from the chocolate and watermelon worked really well. Watermelons adds colour, freshness and sweetness to the muffins. This is a healthier recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the muffis and cane sugar to add in sweetness to the muffins.

LET’S TALK INGREDIENTS

This super easy and refreshing watermelon muffins uses ingredients most commonly found in our kitchen pantry which we regularly use in baking. Let’s go through briefly the ingredients that goes inside the muffins.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Watermelon – Used fresh sweet watermelon. Riped watermelon are best for this recipe which adds sweetness, freshness and colour.

● Chocolate Chips – Semi-sweet standard sized chocolate chips is used.

● Cane Sugar – Cane sugar yields soft muffins and adds incredible flavor and texture to the muffins. It’s a healthier option too.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.

● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps the cake rise as they bake.

● French Vanilla Essence – This is amazing flavor from Ossoro. You need to try this one. I’ll add a link below from where you can buy, if you buy from one of our links, we may earn a commission.

● Salt – A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

HOW TO MAKE WATERMELON MUFFINS

This is a easiest muffin recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. We would just need a mixie or blender to make the watermelon pulp or puree. Do watch the video tutorial below on how to make this soft, spongy and moist watermelon muffins. You will be surprised to see how easy it is to make at the comfort of your home.

● Deseed the watermelon and chopped them into pieces. Blend them into a pulp using a mixie or blender.
● In the mixing bowl mix together watermelon pulp, cane sugar, oil, essence, milk and vinegar.
● Sift together dry ingredients: flour, salt, baking powder and baking soda into the wet ingredients and make a lumps free batter.
● Stir in flour coated chocolate chips and give a quick mix.
● Pour the batter into lined muffin tray.
● Top up with chocolate chips and bake.

You can use this batter to bake tea cake or layer cake in any shape pan. This recipe can be used to make cupcakes too. You can frost it with your favourite frostings like whipping cream, cream cheese, butter cream or chocolate ganache.

To make tea cake or layer cake, line a cake tin with parchment paper or just grease it with oil or butter. Pour the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.

I made a simple recipe video of incredibly soft and moist watermelon muffins for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

WATERMELON MUFFINS VIDEO TUTORIAL

VARIATIONS

● The other way to use watermelon in this recipe is – In a pan add the watermelon peices and cook over low-medium heat till the moisture is absorb completely and watermelon peices turns soft. Grind or blend them into a puree and use. You need to either increase the watermelon peices or use the same amount as mentioned in the recipe and increase the milk in the recipe to adjust the batter consistency. I would suggest to use 2-2½ cup watermelon peices if using this method, that would add more watermelon flavor to the muffins.
● If you want more nutty taste and texture, add nut sof your choice in the batter once the batter is ready. Lightly coat the nuts with flour and just throw in along with the chocolate chips and give a quick gentle mix.
● You can either use nuts or chocolate chips or a mixture of both.
● Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple watermelon muffins by just omitting the chocolate chips.

SUBSTITUTIONS:

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 of both.
● You can use white sugar, brown sugar or jaggery instead of cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use dairy free milk like almond milk or just water. You can also omit the milk and completely use watermelon puree or juice.
● You may make this cake with egg. Use 2 eggs and omit the milk, baking soda and vinegar from the recipe.
● French vanilla essence can be substituted with regular vanilla essence or extract.

MAKE IT VEGAN

This cake is easily adapted to vegan. Simply omit the milk and replace the milk with watermelon pulp or juice.

FEW MUFFINS, CUPCAKES AND MUG CAKE YOU WOULD LOVE

● Banana Chocolate Chips Mug Cake
● Choco Lava Mug Cake
● Eggless Vanilla Muffins
● Banana Chocolate Chip Muffins
● Double Chocolate Muffins
● Chocolate Banana Muffins
● Chocolate Chunk Muffins
● Chocolate Caramel Cupcakes

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Hope you are excited to try this recipe. Please do share your thoughts about the recipe with me here, I would love to read it.

Let’s get started with the recipe. Please watch he video tutorial and also read the recipe notes given below.

Preparation time: 15 minutes
Cooking time: 20-35 minutes
Yields: 10-12

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

Ingredients to make watermelon muffins

1 cup whole wheat flour
1½ cup watermelon chopped
50 ml whole milk
1 tbsp vinegar
¼ cup (60 ml) oil
⅓ cup (80 ml) cane sugar/white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips + 2 tbsp for topping
½ tsp vanilla essence

Step by step pictorial instructions to make watermelon muffins:

Preheat oven at 180° C for 10 minutes. Line the muffin tray with liners or simply grease it with oil or butter.

In a bowl add the chopped watermelon and blend it until pulpy. You can use a mixie but we dont want to blend the watermelon completely. Keep it pulpy.

Add sugar, oil, milk, vinegar and mix until well combined.

Sieve in the flour, baking powder, baking soda, salt into the wet ingredients. Fold the mixture and make a batter.

Coat the chocolate chips in little flour. Stir in the chocolate chips into the batter and give a quick gentle mix.

Scoop the batter into the prepared muffin tray till ¾th of the cavity. Tap the muffin tray for 3-4 times to release any air bubbles inside. Garnish with some chocolate chips.

Bake the muffins at preheated oven @180° C for 20-25 minutes or until a skewer or toothpick inserted comes out clean.

Remove from oven and allow to rest for 5-10 minutes. Transfer to cooling rack and allow to cool down completely and serve. Enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Always sieve the flour atleast twice.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Cane sugar can be substituted with regular refined sugar, jaggery or brown sugar. You can increase the sugar to ½ cup if your watermelon is very sweet.
● Try using riped sweet watermelon.
● You can add nuts of your choice too.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Vinegar can be substituted with lemon juice.
● To make with egg, use 2 eggs and omit the milk, baking soda and vinegar.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can make plain watermelon muffins by omitting the chocolate chips.
● You can make tea cake, layer cake or cupcakes with this recipe and frost it with your favourite frosting like whipped cream, cream cheese, butter cream or chocolate ganache.

Well, if you make this watermelon muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Arabs Reusable Silicone 12 Pieces Round Moulds for Muffins/Cupcake/Jelly/Cake

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Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.

Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.

You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.  The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.

INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.

DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.

BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).

CHILLI –  Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

GARLIC  – Used fresh ground garlic.

GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.

SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.

SALT as per your taste

WATER as required

HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial

Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot

Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.

Wash the smoked pork in warm water 2-3 times.

In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.

Add in enough hot water that the pork is emerged well in the water.

Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.

Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.

Dry roast the sichuan peppercorns for about a minute or until it is roasted well.

Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.

After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.

Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.

Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.

Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.

Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.

NOTES:

* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Easy Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.

Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.

You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.  The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.

INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.

DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.

BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).

CHILLI –  Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

GARLIC  – Used fresh ground garlic.

GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.

SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.

SALT as per your taste

WATER as required

HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial

Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot

Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.

Wash the smoked pork in warm water 2-3 times.

In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.

Add in enough hot water that the pork is emerged well in the water.

Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.

Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.

Dry roast the sichuan peppercorns for about a minute or until it is roasted well.

Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.

After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.

Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.

Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.

Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.

Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.

NOTES:

* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Easy Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Pork with perilla seeds is another Naga pork specialty dish. In my local dialect i.e. Ao Naga dialect this dish is called as ‘Ak Shi Azü Den Asoba Aon’ which means pork cooked with perilla seeds. ‘Ak shi’ means pork meat and ‘Azu’ means perilla seeds. This is a flavoursome delicacy with awesome flavors of roasted perilla seeds and fermented bamboo shoot extract.

This delicious pork dish can be served as a side dish with your meal. It can also be served with piping hot black tea whenever you have any guest around. It’s scrumptious and filling when served with steamed rice or sticky rice along with some boiled vegetables and chutney which makes a complete meal!

Christmas is just around the corner and preparing delicious and special dishes is almost every household’s ritual! Today I’m sharing a delicious Naga dish of pork with perilla seeds recipe. This recipe uses traditional Naga ingredients to create a scrumptious dish that’s ideal for when you want to treat something special and ethnic for your family or for guest coming during the festive season or any special occasions.

WHAT IS PERILLA SEEDS?

Perilla frutescens is an annual herb belonging to the mint family (Lamiaceae). Perilla is known as Bhanjeera in Hindi. The appearance of perilla seeds is tiny oval shaped seeds. The perilla seeds are obtained from the perilla plant.

Perilla seeds is found in South East Asian countries and the Himalayan region of India and Nepal. It is mostly found in almost all North Eastern States of India.

The perilla plant is rich in dietary fiber contains nutrients such as alpha-linolenic acid, omega-3 fatty acids and omega-6 fatty acid. The omega-3 to omega-6 ratio in perilla seeds is 6:1, the highest of any seeds. It has incredible healing properties, the oil helps in treating asthma, nausea, soothe stomach ache, and to relieve muscle spasms. A rich and natural vegetarian supplement for omega fatty acids, protein and fiber for both adults and kids.

Superfood perilla has a high ALA content (Alpha-Linolenic Acid) containing as much as 60 percent of the healthy fat where chia seeds contain only about half that. Perilla seeds make an excellent alternative to chia seeds & flax seeds.

Read a detailed article on perilla seeds here by NCBI/NIH website to know more about it.

Perilla seeds are flavorful, aromatic and they have a delicious nutty flavor. It is power packed in a tiny seed. Be it for salad, meat or chutney, it’s a flavour champion. They are used as a spice and are used to make delicious chutneys, salads, vegetable curries and meat preparation.

Perilla seeds are usually consumed not as whole seeds but as paste or powder. For best result roast them to enhance their flavor.

CULINARY USES:

Perilla is used for its aroma and as a flavouring agent in various cuisines.
Some of the ways in which perilla seeds are used in the North Eastern Cuisine are cited below:

– It is usually ground into a paste and make chutneys by adding local spices and herbs.
– It is also pounded into powder and added to raw salads.
– They are also added into curries and stews to give a rich flavor and thickness to the curries and stews.
– You can simply dry roast it and ground it with salt and consume it as a condiment.

HOW TO STORE PERILLA SEEDS?

Always store perilla seeds in an air-tight container in a cool dry place away from moisture and humidity. You can also dry roast them and store in an airtight container.

INGREDIENTS USED TO MAKE PORK WITH PERILLA SEEDS

This section explains what all ingredients is used in making the pork with perilla seeds, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● Pork – Fresh pork with both flesh and fats with bone in is used here. You can make this recipe with smoked pork also.
● Chilli – The recipe uses local chilli powder, that’s dry red chilli pounded in traditional way in large wooden mortar and pestle.
● Raja mircha – This is Naga king chilli. You can use it if its available and can bear the heat of it, otherwise this is optional.
● Bamboo shoot extract – This is the juice extracted from fermented bamboo shoot. You can also use fermented bamboo shoot instead of the extract.
● Perilla seeds – The perilla seeds is dry roasted and pounded in mortar and pestle into powder.
● Ginger And Garlic – They are freshly pounded in mortar and pestle. They are coarsely ground just to open the flavor. Recommend not to use store bought ginger garlic paste.
● Sichuan peppercorns – Loçal sichuan peppercorns and not the Chinese sichuan peppercorns is used here.
● Water as required
● Salt to taste.

HOW TO MAKE PORK WITH PERILLA SEEDS?

This section shows how to make pork with perilla seeds with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of pork with perilla seeds for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

PORK WITH PERILLA SEEDS VIDEO TUTORIAL

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE PORK WITH PERILLA SEEDS

In a pan dry roast the perilla seeds untill it starts to crackle and you get a nice aroma. Remove from heat.

Add them onto a mortar and pestle and pound them into a coarsely powder.

In a mortar and pestle add in the roughly chopped ginger and garlic. Pound them coarsely just to open the flavor.

In a heavy bottom pan add in the pork.

Add in salt, local chilli powder and raja mircha (king chilli) if using.

Stir and mix well. Put on the lid and cook in low-medium flame for about 10-15 minutes stirring occasionally in between the cooking.

The pork will start releasing its fats and it will get cooked on its fats.

Add in the fermented bamboo shoot extract and the pounded perilla seeds. Give it a good mix.

Now add in some water. Put on the lid and cook further untill the pork is tender and cooked well.

Cooking time depends on the tenderness of your meat. It took approximately 45 minutes to 1 hour for me.

Add in the ground ginger and garlic. Mix well and cook for 2-3 minutes.

Turn off the heat and finally add in the roasted sichuan peppercorns by crushing it in your palm. Mix well.

Your pork with perilla seeds is ready to be served. Enjoy wih piping hot steam rice.

NOTES:
● Dry roast the perilla seeds before pounding.
● You can swap the fresh pork with smoked pork and chicken as well.
● You can swap the bamboo shoot extract with bamboo shoot.
● I used local pounded chilli, you can soak the dry red chilli in hot water for few minutes, then pound them in mortar and pestle or mixie.
● King chilli is optional.
● Use freshly ground ginger garlic and not store bought ginger garlic paste.
● If you are not using bamboo shoot or extract, you can use tomato.
● You can make this in gravy form as well, add water as per your requirement.

RECIPE CARD

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Well, if you make this pork with perilla seeds recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum