Pork—350 gm (including fat)
Eggplant—1 medium piece cut from a whole
Turmeric—1 tea spoon
Ginger—a 2-inch piece
Lemon juice—1 tea spoon
Wash the meat and boil in one litre water. Add one tea spoon lemon juice as well. Continue boiling for half an hour and then take out the meat. Discard the water.
Peel the tender jackfruit and discard the core. Wash and cut into 1 to 2 inch sizes.
Chop the onion, and crush the garlic and ginger.
Place a kadhai on the stove. When it is hot, select the fatty pieces from the meat and drop in the kadhai. Keep the flame on medium. Sprinkle a little salt and cover the kadhai. After 15 to 20 minutes, a lot of oil will be oozing out of the fatty pieces. Add the onion without taking out the fatty pieces and fry. Add the crushed garlic and ginger and keep frying till reddish brown, and then add the boiled meat. Stir and then add salt and turmeric. Add the jack fruit pieces and chillies, stir nicely and cover the kadhai. Keep the flame on low for around 30 minutes. Stir now and then. Add the piece of eggplant and cover the kadhai. A lot of oil will fill the kadhai. Continue cooking for another 10 to 15 minutes and then turn off stove.
Serve this dish with hot rice.