Kheema Masala (pork Minced Meat With Vegetables)
A finer version of this curry is what I use as a stuffing for momos or Hakka noodles. It so happened that I had very little pork mince that it could not suffice in itself as a curry. So I made a hash of few veggies used for momos the previous night and this dish was created. It is mildly spiced and has no Indian spices except pepper.
When I skip garam masala I feel the curry becomes lighter and is good for my tummy. This way of cooking also brings in the real flavor of the meat for which I believe one should skip the use of all the regular Indian spices.