Submitted by: Mala D
Muslims make it a point to include different kinds of veggies to their meat dishes, the reason being, it brings the best of both worlds to the eater & becomes a balanced & fulfilling meal. In fact I remember reading somewhere that in Hindu cuisine, this practice came from the Mogul influence as Hindus would strictly keep non-veg & veg dishes seperate. Well, we should always adopt the best practises from where ever we may find it:-))
Ingredients:
Fresh mutton: 500 gms,medium cut
Lady Finger/okra: 250 gms
Onion: 1 large
Ginger: 2 inches
Garlic: 4 cloves
Tomato: 1 medium
Yoghurt: 1/2cup/150gms
Oil: 1/2 cup
Red chilly powder: 2-1/2 tsp
Corriander powder: 2 heaped tsp
Garam masala powder: 1/2tsp
Salt: to taste
Sugar: a pinch
Method:
Wash the mutton throughly & drain all water. Keep aside.
Make a smooth paste of the onion. Finely grate/mince the ginger & garlic. Wash the lady fingers & cut of the tips from both side & keep them whole.
Now heat 1 tbsp oil in a pan & lightly fry the bhindis & keep aside.
Heat oil in the pressure cooker/large vessel & add some salt. Now fry the onion paste till lightly browned. Add ginger-garlic paste & fry some more. Add chopped tomato & fry till oil floats. Increase flame to high & sear the mutton pieces on all sides, this seals the juices. Reduce flame & bhuno(fry) really well, stirring from time to time. Add salt , red chilli, corriander & mix well. Whisk the yoghurt & add to the mutton. Stir & keep frying till the oil again leaves the side of masala (total frying time about 20 minutes). Check the seasoning & if it's sour then only add a pinch of sugar otherwise no need.
Add two cups of water, the gravy is medium-thick. Close the lid & bring in full pressure till 2-3 whistles. Lower flame & cook for about 15 minutes. Close flame & let cool. Now gently add the fried bhindis & cook for about 3-4 minutes. Add garam masala. Tastes good with both rice & chapati.
Note: you can also make this curry with potato/bottlegourd/beetroot. The dry form of this curry can be made with torai/bittergourd.
Muslims make it a point to include different kinds of veggies to their meat dishes, the reason being, it brings the best of both worlds to the eater & becomes a balanced & fulfilling meal. In fact I remember reading somewhere that in Hindu cuisine, this practice came from the Mogul influence as Hindus would strictly keep non-veg & veg dishes seperate. Well, we should always adopt the best practises from where ever we may find it:-))
Ingredients:
Fresh mutton: 500 gms,medium cut
Lady Finger/okra: 250 gms
Onion: 1 large
Ginger: 2 inches
Garlic: 4 cloves
Tomato: 1 medium
Yoghurt: 1/2cup/150gms
Oil: 1/2 cup
Red chilly powder: 2-1/2 tsp
Corriander powder: 2 heaped tsp
Garam masala powder: 1/2tsp
Salt: to taste
Sugar: a pinch
Method:
Wash the mutton throughly & drain all water. Keep aside.
Make a smooth paste of the onion. Finely grate/mince the ginger & garlic. Wash the lady fingers & cut of the tips from both side & keep them whole.
Now heat 1 tbsp oil in a pan & lightly fry the bhindis & keep aside.
Heat oil in the pressure cooker/large vessel & add some salt. Now fry the onion paste till lightly browned. Add ginger-garlic paste & fry some more. Add chopped tomato & fry till oil floats. Increase flame to high & sear the mutton pieces on all sides, this seals the juices. Reduce flame & bhuno(fry) really well, stirring from time to time. Add salt , red chilli, corriander & mix well. Whisk the yoghurt & add to the mutton. Stir & keep frying till the oil again leaves the side of masala (total frying time about 20 minutes). Check the seasoning & if it's sour then only add a pinch of sugar otherwise no need.
Add two cups of water, the gravy is medium-thick. Close the lid & bring in full pressure till 2-3 whistles. Lower flame & cook for about 15 minutes. Close flame & let cool. Now gently add the fried bhindis & cook for about 3-4 minutes. Add garam masala. Tastes good with both rice & chapati.
Note: you can also make this curry with potato/bottlegourd/beetroot. The dry form of this curry can be made with torai/bittergourd.
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