Coorg Pandi Curry

Clean the Pork thoroughly and pat dry. Season the Pork pieces with half of the Salt and set aside.

Heat the Cooking oil in a heavy-bottomed pan or Dutch oven over medium heat. Add the Mustard seeds and allow them to splutter. Then add the Curry leaves and sauté for a few seconds until fragrant.

Add the finely chopped Onions to the pan and sauté until they turn translucent and light golden brown, about 8-10 minutes.