Use 1 kg boneless pork (medium cubed)
Use 5 madras chillies
Use 5 kashmir chillies
Use 1/2 tsp pepper corns
Use 1/2 tsp jeera seeds
Use 1 tbs coriander seeds
Use 1" stick cinnamon
Use 5 cloves
Use 1 tsp turmeric powder
Use 4 onions (chopped fine)
Use 4 green chillies (chopped fine)
Use 1 " pcs ginger(chopped fine)
Use 8 cloves garlic (chopped fine)
Use 1/2 cup toddy vinegar
Use 1 tbs tamarind paste or 1/2cup tamarind water
Use salt to taste
Dry grind the chillies and other masala ingredients to a fine powder.
Apply salt and vinegar to the meat.
Mix the chopped ingredients; the meat, and the dry masala and marinate this for a few hours.
Put the entire mixture on the fire and keep on high heat.
When the mixture starts boiling lower the fire and simmer covered on slow fire till meat is tender and oil floats on the top.
Adjust salt and vinegar while cooking according to your taste.
Stir the mixture every now and than to avoid sticking to the bottom.
This taste good when eaten the next day or even more days after several warmings.
Try and make this in a kunlai (earthern flat vessel)