1-Dry roast mustard seeds, cumin seeds, and dried red chilies until fragrant, then grind them into a coarse powder to release their full aroma.

2-Heat vegetable oil in a heavy-bottom pan and sauté chopped onions until golden brown, which enhances the dish’s sweetness and forms a solid base.

3-Add ginger-garlic paste and fry for 2 minutes to release aromatic flavors, blending seamlessly with the spices.

4-Incorporate the ground spice mix and stir for another minute to toast the spices, intensifying their taste before adding the protein.

5-Add pork pieces and brown them, sealing in juices for tender meat that absorbs the marinade effectively.

6-Pour in white vinegar and a cup of water, bringing the mixture to a simmer to mimic the traditional slow-cooking process.

7-Cover and cook on low heat for 45-60 minutes, until meat is tender and flavors meld, reflecting the 1 to 1.5 hours needed for authenticity.

8-For dietary adaptations, substitute proteins or adjust cooking time for plant-based options to keep the dish versatile.

9-Finally, garnish with fresh coriander and serve hot with rice or bread, completing the experience of this spicy curry.