This is an old Anglo-Indian Recipe of Pork cooked with Fresh Dil Leaves and Potatoes. It 's very popular in Calcutta and West Bengal and not so well known in the South of India. The dish gets its name 'Bhuni / Bhoonie' because of the frying involved in preparing this dish.
1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup finely chopped Dil leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Remove and set aside. In the same pan, fry the potatoes till golden brown. Remove and keep aside. To the same oil, dd the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and mix well. Stir fry for a few minutes till the meat become firm. Add sufficient water and cook till the pork is tender. Now add the Dil leaves and cook gently till the leaves shrivel up. Now add the fried onions and potatoes and stir gently.
Note: If desired, the pork could be substituted with lamb or beef.Serves 6 Preparation Time 45 minutes