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Pork Sambhari

Course International Favourites Bawa-fied
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 3 people
Author Subhasree Basu


  • 6 medium sized pork ribs/chops
  • 1 tbsp ginger-garlic paste
  • 1 tsp whole cumin
  • 1 tsp white sesame seeds
  • 2 dry Kashmiri chillies
  • 1 tsp black pepper
  • 2 fat cloves garlic, peeled, whole
  • 1 sprig curry leaves, mature leaves preferably
  • 2 -3 tablespoon tamarind pulp, depending on taste
  • 1 tbsp brown sugar
  • 1 tbsp oil
  • 2 tsp Parsi Sambhar Masala
  • Salt to taste


  • Wash and pat dry the pork ribs.
  • Apply salt and fry in a tsp of oil till both sides are slightly browned.
  • Pressure cook with a cup of water and ginger-garlic paste for about 20 mins (put it on simmer after 2 whistles). Depending on your meat-to-fat ratio the cooking time may differ. Cook till it is of the consistency you like. Let it cool on its own before you open the lid of the cooker.
  • Separately dry roast the cumin, sesame seeds, chillies, pepper, whole garlic cloves and curry leaves in a frying pan making sure they don’t burn.
  • Cool slightly, then grind it to a paste with the tamarind pulp, sugar and Parsi sambhar masala. Add a little water to make it saucy.
  • Add the ribs along with the stock from the cooker into a frying pan, add the masala paste and cook on high heat till the sauce is thick & sticky, about 3 mins.
  • Garnish with fried curry leaves if you want.