Soak all the ingredients mentioned in your small mixie jar for 20 minutes and then grind to a smooth yet slightly gritty paste. Do not add water, vinegar is sufficient to aid in grinding.
In a large heavy pan, heat oil on medium high heat and saute the onions. Once the onions turn translucent, add the ground mustard paste and saute it for 4-5 minutes. Add the spice powders and saute for another minute
Add the cleaned pork pieces and mix well to coat. Cover the pan with a lid and let the pork cook on low heat till it is completely cooked, stirring occasionally. Add water if needed.
This curry tastes best the next day after you reheat it. The colour and flavour improves overnight. Serve it with rice, breads etc.
By Ria Samuel