| 1. | Grind coconut, ginger, garlic, peppercorns, cardamoms, cloves, cinnamon and cumin seeds into a paste adding a little water (2/3 cup) from time to time. |
| 2. | Put chops, tomatoes and turmeric powder and remaining water (1/3 cup) into cooker. Stir. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 10 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally. |
| 5. | Open cooker. Remove chops. Reserve cooking liquid. |
| 6. | In a pan, heat oil for about 3 minutes. Add curry leaves, chillies, cashew nuts and onions. Fry till onions are light golden. Add ground paste. Stir fry for about 3 minutes. Add cooking liquid and salt. Cook till liquid dries up and oil shows separately (approximately 5 minutes), stirring constantly. Add chops. Stir fry for about 5 minutes. Serve hot. |
|