Gahori with Lai Xaak

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Recipe

Ingredients

500 grams	pork with skin
1 bunch	Lai Xaak (mustard greens)
1 large	onion, finely chopped
1 tablespoon	ginger-garlic paste
2	green chilies, slit
1 teaspoon	turmeric powder
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1 teaspoon	red chili powder
2 tablespoons	mustard oil
1 cup	water
—	salt to taste

Instructions

1. 1 Cut the pork into bite-sized pieces, ensuring the skin is included.
2. 2 Wash and roughly chop the Lai Xaak (mustard greens).
3. 3 Heat mustard oil in a deep pan until it starts to smoke slightly.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Add the ginger-garlic paste and green chilies, and sauté for a minute until the raw smell disappears.
6. 6 Add the pork pieces and stir-fry on high heat for about 5 minutes until they start to brown.
7. 7 Reduce the heat to medium and add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the pork with the spices.
8. 8 Pour in the water and bring it to a boil. Cover the pan and let it simmer on low heat for about 20 minutes or until the pork is tender.
9. 9 Add the chopped Lai Xaak to the pan and mix well with the pork.
10. 10 Cook uncovered for another 10-15 minutes until the greens are tender and the water has reduced to a thick gravy.
11. 11 Adjust salt if necessary and remove from heat.