Masala (pork Bafat)
Masala (Pork Bafat) is a traditional dish from the Mangalurean Catholic Cuisine, known for its rich and flavorful spices.
Ingredients
- 1 kg pork, cubed
- 2 onions, finely chopped
- 4-5 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 tbsp Bafat masala powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 2-3 green chilies, slit
- 1/2 cup coconut milk
- Salt to taste
- 2 tbsp oil
- 2 cups water
Instructions
- Heat oil in a large pot and add cumin seeds. Once they splutter, add the onions and sauté until golden brown.
- Add the garlic, ginger, and green chilies. Sauté for a few minutes until the raw smell disappears.
- Now, add the tomatoes and cook until they turn mushy.
- Add the Bafat masala powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
- Add the pork pieces and coat them well with the masala. Cook for 5-7 minutes.
- Pour in the water and bring the mixture to a boil. Then, reduce the heat, cover the pot, and simmer for 45-50 minutes or until the pork is tender.
- Once the pork is cooked, add the coconut milk and simmer for another 5 minutes.
- Adjust the seasoning and serve hot with steamed rice or bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Spatula Cutting board Knife Measuring spoons Measuring cups
Tools
Stovetop
Serving suggestions
Serve Masala (Pork Bafat) with steamed rice or traditional bread for an authentic Mangalurean meal.
Tips & tricks
For a spicier version, increase the quantity of green chilies or add red chili powder to the masala.
Cost
$15