In restaurants, we mostly see the dishes aloo gosht (potato and mutton), with spinach or peas. But at home you can add any other vegetable, which I will be showing you. At home we call this dish as turai ka saalan, and the combination of mutton and turai goes well. It is very tasty and liked by all at home. With mutton we can add potatoes, palak, peas, drumstick with the same procedure as mutton and turai are cooked. It is eaten with chapathi, naan or just with plain rice.
When turai is cooked, it gives a sweet flavour and taste. With spicy mutton the combination goes well. Whenever mutton and vegetables are cooked, add tomatoes to have gravy. Turai gives a very good taste. When it is cooked, it reduces to a very small quantity like palak leaves, etc. Moreover, if you see the quantity of mutton also, I am showing you with small quantity so that you can do trials and cook variety of food.
Ingredients
- Mutton (with bones or boneless) – 400 gms
- Turai (sliced) – 2
- Onion (chopped) – 1 (big) or 3/4 cup
- Tomatoes (chopped) – 2
- Oil – 2 tbsp
- Chilli powder – 3 tsp
- Coriander powder – 2 tbsp
- Turmeric powder – 1/4 tsp
- Ginger and garlic paste – 1 1/2 tbsp
- Salt – as per taste
- Water – 1 cup
- Whole spices
- Cloves – 4
- Green cardamom – 3
- Cinnamon stick – 1 (an inch size)
- Garam masala (optional) – 1/4 tsp
I have used simple home made garam masala (cardamom, cloves and cinnamon stick)
Method
- First chop and slice all the vegetables and keep it aside.
- Preheat the pressure cooker or any vessel and add oil. When it gets warm, add whole spices and stir. Then add the onions and cook until it is soft and light brown.
- Now add ginger and garlic paste, stir for a few seconds and then add mutton and mix well. You can roast for 2 minutes and then add all the spice powders except garam masala. Roast well, but do not burn it. Cook on a medium heat and can simmer if the powders are burning.
- After roasting for a few seconds, add tomatoes and mix well. Cook for 2 mins and then add water as required for cooking mutton only.
- Close the lid and cook until the mutton is cooked. When it is cooked, switch off and let it rest for a while in the pressure cooker.
- After sometime when you open the lid, you can see that a gravy consistency is formed. (Sometimes I have it like that itself with plain rice, but spices need to be reduced as spices are added for vegetables also).
- Now add the turai in the cooker or vessel, in which mutton curry is made and cook it on medium heat again by closing the lid of pressure cooker and can give 2 to 3 whistles. No need to add water as turai will leave water and it will be cooked in that mutton gravy itself.
- The turai will look more when it is raw, but when cooked it squeezes to small quantity. After cooking ridge gourd in a cooker, I transferred it to a kadai, so that I can stir well. The cooker was small to me.
- When it is cooked on medium heat, both mutton and turai are mixed well with each other. Add garam masala and salt. Mix well and cook for 10 mins on medium flame. Then simmer for 10 mins. The gravy consistency depends on you. If you want the gravy a little dry type, then you can cook it for some more time on medium heat until the liquid is absorbed. Taste and see if everything is okay or not.
- If you want you can cook it in a vessel. If the cooker is not big enough, transfer the curry in a vessel and then add turai and cook it on medium heat. Stir in between. When it is cooked, simmer it for 10min and switch it off. At last can add few chopped coriander leaves.
- Serve it with chapathi or roti, naan or plain rice.
- If you do not have a cooker, you can cook it in a vessel. First cook mutton, then add turai and cook it. If spices are less, you can add more.
My aunty
cooks it with a different style. She prepares both mutton and turai
with the same spices dividing equally and then at last mixing both and
simmering for a while. If water is required you can add a little water
and cook.
Notes
- I always roast the dry spice powders. Then only you get a reddish colour in gravy.
- You can make alterations with the spice powders according to your taste.
- After cooking mutton, if no water is left, you can add a little water and cook with turai.
- You can reduce the chilli powder if you don’t like it.
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