Pork—half kg (boiled)
Tender Fig leaves—1 to 2 bunch (washed and chopped)
Ginger—to taste (crushed)
Garlic—to taste (crushed)
Salt, turmeric—as required
Green chilli—as per preference
Coriander leaves, black pepper powder, green onion—optional
Place a kadhai on the stove. Once hot, add a few pieces of fatty meat. The oil will start oozing out from the fatty pieces. Push these fatty pieces aside, and add the onion, ginger and garlic and saute until golden. Add the meat, turmeric, salt and green chilli and stir. Cover the kadhai and lower the flame. Continue cooking on low flame and when you notice the meat is almost done, add the fig leaves. Stir nicely and cover the kadhai. Keep the flame on low. Once the meat is completely cooked, turn off stove.