Normally, this hearty, stew-type dish is cooked with cubes of pork cut from the shoulder. I have substituted the more easily available thin-cut pork chops and added some mushrooms for good measure.
In India, we often ate this dish with what was pronounced as ‘selice’ and was, in reality, slices of white bread. (As a child, I had assumed that ‘selice’ was just another Indian word!) I now prefer slices from a crustier French loaf. Beside the bread, you need to serve nothing more than