Pork With Bamboo Shoot Or Baah Gajor Gahori Very Tasty Assamase Dish

Pork With Bamboo Shoot Or Baah Gajor Gahori
Ingredients:

• Fresh Pork Meat  1 Kg. (cut into small pieces as shown in the photo)
• Bamboo Shoot  150 gms  (Grated)
• Bhot Jolokiya (Raja Mircha)1no
• Dried Red Chilies - 8 nos 
• Garlic 8 cloves
• Ginger 1 inch
• Onions 2 nos
• Salt to taste
• Fresh coriander 1 bunch

 Method Of Preparation:

• Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
• Take the garlic cloves, remove the skin, and then crush them to a coarse paste. 
• Need not be a fine paste.
• Crush ginger and mix it with the garlic.
• Make separate paste of the red chilies. Or can keep them as flakes.
• Cut the onions in thin slices
• Put a wide pressure cooker on stove and heat it in medium flame till its complete dry and warm. Do not over heat the cooker.
• Put the fat pieces which you kept separately after washing into the cooker and make sure they do not stick to the cooker.
• Keep stirring the pieces with medium flame one.
• Oil will come out from the fat pieces slowly and the color of the fat pieces will turn from golden to light brown. 
• Once sufficient amount of oil comes out, put the cut onions in the cooker and stir fry them till they become golden brown.
• Then put the rest of the pork in the cooker and increase the flame.
• Once oil starts coming out reduce the flame and put the ginger garlic paste you prepared.
• Mix them well with the meat and cover the cooker and leave it for 2-3 minutes.
• Uncover the cooker and put the red chilly flakes and put the flame at medium heat. 
• Keep frying them for sometime and then put the lid back and let it cook on low heat.
• Once the meat is somewhat cooked, put the bamboo shoots in the cooker and mix them with the meat by stirring.
• Put the lid back on the cooker and reduce the flame.
• Keep it covered for 5 minutes.
• Keep frying them in low flame till they start to melt.
• Add salt.
• Add hot water to cover the meat and increase the flame. 
• The gravy should be deep golden brown to red in color. 
• Once the curry starts boiling, put the lid clipped on the cooker and let pressure cook it for 5/6 whistles.
• Take the cooker out of the stove and let it cool naturally, open the cooker, put it back on the stove and mix the curry and the meat properly.
• Serve with rice.