Sundried Bambooshoots and Smoked Pork Curry

It's feels great to get back to posting!!! First, I pray that you and your loved ones are keeping healthy and safe, whereever you are, as we're faced with the fear of the coronavirus outbreak. That said, today I'm sharing with you one of my comfort food, a quick fix curry -- super easy and very yum, for days when you're homesick or longing for flavors from home. 

Apart from the smoked pork and the dried bambooshoots, the smooked red chillies give this dish it's unique Tamenglong flavor. Adding garlic at the start, and at the very end of the cooking gives the curry such a lovely taste as well as an amazing aroma.

Ingredients:

1 small - Onion, diced

1 Cup - Smoked pork, diced into bite size

5- 6 pieces - Smoked red chillies, broken in half

Thumb sized- Fresh ginger, diced or grated

2 Tbsp - Garlic, minced

1 1/2 Cup - Dried bambooshoots

1 - Medium sized potato, cut into chunks

1-2 Tsp - Salt or accoding to your taste

1/2 Tsp - Tumeric powder

2 Tbsp - Veg' Oil

4 - 5 Cups - Water

Method:

Wash the smoked pork with hot water to remove any visible black soot, rinse and dice it up.  Keep aside.

Soak the dried bambooshoots in water for a couple of minutes to rehydrate it a little.  Keep aside.

Take a pressure cooker, heat it up on max and pour in the vegetable oil.  Once it heats up, add the diced smoked pork.  Let it sizzle and render some fat.  At that point, add the diced onion and the smoked chillies, giving it a through mixing. Then, toss in the dried bambooshoots, diced ginger, half of the minced garlic and mix it up really well. Add the potato pieces, salt, tumeric powder and around half of the water. Pressure cook it for about 12 - 15 whistles. Release pressure from the cooker by holding it under a running tap. Carefully open it up and place it back on the stove. Once the gravy begins to bubble at the side, add the remaining water and continue to cook uncovered until the meat softens furthur. Allow the gravy to reduce, just about covering the curry, check for salt, and then turn off gas. Now, add the remainig garlic, give it a through mixing, and cover the pot till you're ready to serve.