Ingredients:
1. Dry Pork
2. Bamboo shoot/tomatoes
3. Dry Chilli
4. Ginger
5. Szechuan Pepper
6. Salt
Instructions:
1. Soak Rajma overnight
2. Pressurize it for around 2-3 whistles
3. Once the pressure settles down on its own, open the lid and check the beans, it has to be cooked completely. (Pressurize again if needed)
4. Add dry pork, bamboo shoot/ tomatoes, dry chilli, salt and let it cook again without the lid.
5. When the consistency of the curry is no longer broth like or watery but thickened, add Szechuan pepper and ginger.
6.After few minutes of cooking, the curry is ready for serve.
Note: Taste the curry and if more salt is needed, put some before turning the gas off.
