Clean, wash, & drain the pork chunks. Marinate the pork with ginger, garlic, turmeric powder, garam masala powder, vinegar, tamarind extract, & salt. Leave it aside for 30 mins.

In a small pan, dry roast the Kashmiri chilies, coriander seeds, cumin seeds, peppercorns, cloves, & cinnamon stick. Roast it until a nice fresh aroma arises. Remove from flame and allow it to cool. Grind it into a fine powder.

In a claypot or slow cooker, transfer the marinated meat and add 1 cup of water. Mix well and cook on medium flame for 40-45 mins.

Add the diced onions, green chilies, bay leaves, and curry leaves. Cover with a lid and and cook on medium flame for 1 hour until the pork is tender and done.

Add little water as the cooking process continues and adjust the seasoning. The fat should be floating on top when the dish is done. Sprinkle garam masala powder. Turn off the flame.

Yummy bafat dukramaas is ready. Serve with fresh bread buns or appams.