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Aromatic Gahori Manxho Banh Gaaj Bhaja - a unique, soul-satisfying dish that’s truly energy-giving!
A rustic and flavorful pork curry from Nagaland, where tender pork is slow-cooked with pungent fermented bamboo shoots and fiery chilies. This simple yet bold dish is a staple of Naga cuisine and pairs perfectly with steamed rice.
Serving size: 1 serving
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Aromatic Gahori Manxho Banh Gaaj Bhaja - a unique, soul-satisfying dish that’s truly energy-giving!
This assamese dish is perfect for snack. With 788.54 calories and 15.38g of protein per serving, it's a nutritious choice for your meal plan.
Heat vegetable oil in a heavy-bottomed pot or kadai over medium heat. Add the chopped onions and sauté for 8-10 minutes until they are soft and light golden brown.
Add the grated ginger and minced garlic. Cook for another 1-2 minutes until the raw aroma disappears and the mixture is fragrant.
Increase the heat to medium-high and add the pork belly pieces. Sear the pork, stirring occasionally, for 10-12 minutes until it is browned on all sides and the fat begins to render.
Reduce the heat to medium. Add the turmeric powder, red chili powder, and salt. Stir well to coat the pork evenly with the spices and cook for 1 minute.
Add the chopped tomatoes and slit green chilies. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down, forming a thick paste.
Stir in the drained and chopped fermented bamboo shoots. Sauté for 3-4 minutes to allow their pungent, unique flavor to meld with the pork and spices.
Pour in 500 ml of hot water and stir everything together. Bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for at least 50-60 minutes. The pork should be fork-tender and the gravy should have thickened. Stir occasionally to prevent sticking.
Uncover the pot, check the seasoning, and adjust salt if necessary. If the gravy is too thin, you can simmer it uncovered for a few more minutes. Garnish with fresh coriander leaves and serve hot with steamed rice.
