Name: Mai-khaliya... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Mutton 400 gm; Onions sliced large 2; Oil 4 to 5 tbsp; Kashmiri red chilli powder 1 tbsp; Turmeric 1/2 tsp; Cumin seeds 1 tsp; Curry leaves few; Coriander leaves chopped 1/4th cup; Sesame seeds roasted and powdered 1/4th cup; Peanuts roasted and powdered 1/4th cup; Green chillies 4 to 5; Tamarind water 1/2 cup (small lemon sized piece of tamarind soaked in 2 cups of hot water); Potatoes 2 (cut into large cubes) optional; Salt 1 tbsp or more

ABOUT Mai-khaliya... RECIPE

One of the popular everyday side dishes of Hyderabad City. This is such an interesting recipe much similar to the baghare baingan, the most sought after side dish that goes well with the quintessential dum biryani. The only difference being that it has mutton bone-in and even potatoes. Creamy and absolutely lipsmacking one that goes well with plain rice or rotis as well.

Ingredients Serving: 6

Mutton 400 gm
Onions sliced large 2
Oil 4 to 5 tbsp
Kashmiri red chilli powder 1 tbsp
Turmeric 1/2 tsp
Cumin seeds 1 tsp
Curry leaves few
Coriander leaves chopped 1/4th cup
Sesame seeds roasted and powdered 1/4th cup
Peanuts roasted and powdered 1/4th cup
Green chillies 4 to 5
Tamarind water 1/2 cup (small lemon sized piece of tamarind soaked in 2 cups of hot water)
Potatoes 2 (cut into large cubes) optional
Salt 1 tbsp or more

Instructions

First of all fry the sliced onions in a teaspoon of oil.
Shallow fry until translucent.
Using a dry grinding attachment of the mixer, make a paste with the fried onions.
Mix them along with the powdered peanuts and sesame seeds.
Add in all the spices too along with the salt.
Make a semi thick paste and set aside.
In a pressure cooker, heat oil and add the cumin seeds.
Next add the curry leaves.
Now add the cleaned and washed mutton pieces to it.
Saute them for a while and do not forget to add green chillies and the ginger garlic paste.
After 5 minutes of sauteeing, close the pressure cooker lid and pressure cook the mutton for 6 to 7 whistles.
Let the pressure settle down before opening the lid.
Add deep fried potato cubes too at this stage if using.
Add the semi solid paste now and saute it on a low flame until the oil starts separating.
Add the tamarind water now and cook until the raw smell of it is gone.
Adjust salt at this stage.
Also adjust the consistency too. Keep it a semi thick gravy. Not too thin nor too thick.
Serve it hot with rotis and rice both.

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