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This Bihu, Cook up a Storm With Assamese Ghost Chilli & Pork

Recipe: Pork cooked in Ghost Chilli, one of the hottest chillies in the world, is a timeless dish from Assam.

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Camerapersons: Athar Rathar, Shiv Kumar Maurya

Video Editor: Puneet Bhatia

Bandana Borah Saikia is a food blogger. She also runs the very popular food page ‘Red Chimney’ on Facebook. On the occasion of Bihu, she’s sharing a very popular recipe from Assam – ‘Gahori Manxho in Bhoot Jolokia and Bah Curry’ or Pork cooked in ghost chili and bamboo shoot.

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Ingredients:

Pork

Onions

Tomatoes

Ginger

Garlic

Ghost Chili (Bhut Jolokia)

Bamboo Shoot (Normal or pickled)

Oil

Salt

Water

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How to cook:

1. Pressure cook the pork till four whistles

2. Strain the water and keep the meat aside

3. Chop 3-4 onions

4. Chop 3 tomatoes

5. Grind the ginger and garlic in a hand mortar

6. Heat a pan and add little oil (can be cooked without oil in pork fat too)

7. Add chopped onions and fry for 5 minutes

8. Add pork. Fry for 10 minutes so that it releases the oil

9. Add tomatoes

10. Add salt

11. Add ginger and garlic

12. Fry the mix for 5 minutes and add chopped ghost chili

13. Add chopped bamboo shoot

14. Let the mix fry for 5 minutes and then add a 1-2 cups of water

15. Cover the pan with a lid and let it cook for 10 minutes.

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Serve the traditional Assamese spread of rice, pork curry, Khar (Black Lentil with Alkali), Kharuli, Chilli Pickle, Bamboo Shoot Pickle, Pitha and Laru and Tamul Paan (Betel Leaf and Nut).

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