Name: Andhra style Gongura Mutton with a twist recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3
Ingredients: 500 gms mutton with bones; 2-3 tbsp. gongura pickle; 1 tbsp. ginger-garlic paste; 1/2 cup yoghurt; 1 tsp. turmeric powder; salt to taste; 1 tbsp. coriander powder; 1-2 tbsp. red chili powder; 2 sprigs curry laves; 3 tbsp. oil; 2 onions, chopped

ABOUT Andhra style Gongura Mutton with a twist RECIPE

No Eid celebration is complete without a mutton dish. So here is my version of a traditional and a very popular Andhra cuisine, but with a slight twist. Instead of the gongura greens, I have used the bottled gongura pickle. Gongura is also known as sorrel leaves, chukka or ambada bhaji. Coming to this amazing dish, it is spicy and tangy. But you can adjust the chili powder and the pickle depending on your taste buds. Enjoy this yummy and finger licking delicacy with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.

Ingredients Serving: 3

500 gms mutton with bones
2-3 tbsp. gongura pickle
1 tbsp. ginger-garlic paste
1/2 cup yoghurt
1 tsp. turmeric powder
salt to taste
1 tbsp. coriander powder
1-2 tbsp. red chili powder
2 sprigs curry laves
3 tbsp. oil
2 onions, chopped

Instructions

Marinate the mutton with yogurt, gongura pickle, ginger-garlic paste, 1 sprig curry leaves and all the dry spices for 2-3 hours.
Heat oil in a pan and saute the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and cook, covered on a low flame till dry. Keep stirring at intervals.
Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Switch off the flame and transfer to a serving bowl.
Serve along with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.

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