Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cumin seeds
   3                    dried hot red chilies
   1      teaspoon      black peppercorns
   1      teaspoon      cardamom seeds -- out of pod
   1      3" piece      cinnamon stick
   1 1/2  teaspoons     black mustard seeds
   1      teaspoon      fenugreek seeds
   5      tablespoons   white wine vinegar
   2      teaspoons     salt
   1      teaspoon      light brown sugar
  10      tablespoons   vegetable oil
   7      ounces        onions -- slice in half rings
   6      tablespoons   water -- plus 1 cup
   2      pounds        boneless pork shoulder -- cut into 1" cubes
   1      1" piece      ginger root -- coarsely chopped
   1      small   head  garlic -- separated, peeled
   1      tablespoon    ground coriander
     1/2  teaspoon      ground turmeric

Preparation:

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds into powder; put them into bowl. Add vinegar, salt, and sugar; mix and set aside. Put oil in wide heavy pan and set over medium heat. Add onions