Saturday, 12 May 2018

Bhindi Gosht ka Salan



Okra - Meat is a simple recipe from Pakistan and India. In Hyderabadi Cuisine the same recipe is made with more souring ingredients added to the dish. This is mainly a summer dish as the best time for okras to grow is summer, even though now a days it’s found all round the season. This is a medium gravy dish. There are many ways to make it. This dish can be enjoyed with Paratha or Roti.

Ingredients
650 grams Mutton cut into medium pieces
250 grams Okras wash, cut the top and bottom and slit from center
3 medium size Onions chopped 
1 small Tomato chopped
2 Green Chillies slit
Some chopped Coriander leaves for garnishing 
1 tbsp Garlic and Ginger paste
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder spicy 
1/2 tsp Kashmiri Red Chilli powder 
1/2 tsp Garam Masala powder 
1 tbsp Coriander powder
Salt to taste
1/2 cup Oil
1 1/2 cups of water 
Method
Take a pressure pan. Add 1/4 cup oil. Let it heat. Add the okras and let it cook till fried. Remove the okras and keep it aside. Add the remaining oil in the pan. Add the turmeric powder, chilli powder, Kashmiri chilli powder, garam masala powder,coriander powder and salt. Sauté the powder masala in oil for few seconds on low flame. Add 2 tbsp water so that the masala doesn’t get burnt. Add the onions, tomato and ginger - garlic paste. Stir and sauté it for a minute. Add the meat and sauté it till the oil separates from the masala. Add 1 1/2 cups of water and let it cook till the meat is tender. To save on time, cover the pressure pan and give 3 whistles. Let the pressure realises. Open the lid and stir. Add green chillies and okras. Stir and let it cook for 5 to 7 minutes. Switch off the flame. Garnish with coriander leaves. Serve it hot with roti or paratha.