We call this mutton and ladies finger curry as bhindi aur gosht ka khatta saalan, as it is cooked in tamarind sauce. This is one more variety of curry in which mutton and vegetables are cooked together. If you do not like tamarind, then you can avoid it and cook with other ingredients. We call the gravy which is cooked with mutton or fish as mittah saalan(without tamarind) and khatta saalan (with tamarind). These are the base curry names if we add any vegetables with meat. For example we call aloo aur gosht ka mittah saalan (potato and mutton curry without tamarind) or aloo aur gosht ka khatta saalan (potato and mutton curry with tamarind).
In this curry, we add coconut paste, and most of our mutton curries are cooked in pressure cooker. If you want you can cook it in any vessel. It is very easy to cook.
Ingredients
- Onion (big) – 1
- Tomatoes – 2
- Grated coconut – 1/4 or 1/3 cup
- Oil – 2 tbsp
- Mutton – 350 gms
- Curry leaves – 15 (optional)
- Water – 150 ml
- Ginger and garlic paste – 1 1/2 tbsp
- Coriander powder – 3 tsp
- Cumin powder – 1 1/2 tsp
- Chilli powder – 2 tsp
- Ladies finger – 20 (cut into 2 inch size)
- Tamarind (thick concentrated paste) – 1 1/2 tsp
- Green chillies (slit) – 4
- Salt – as per taste
Paste
Gravy
Method
- Grind all the ingredients for paste in a mixer or blender to a smooth paste. You can add a little water and grind. Keep it aside.
- Preheat the pressure cooker and add oil. When it gets warm add
all the ingredients together one by one, except tamarind, ladies finger,
greenchillies in a cooker.
ORYou can cook in other way also so that a good colour and roasting of spices can be done.
- Preheat the pressure cooker. Add oil and curry leaves. When it splutters, add ginger and garlic paste and mutton. Stir well for a few minutes say 2 to 3 mins. Then add all dry powders and stir quickly for a few seconds. Then add the paste and the required amount of water to cook mutton. Be careful while adding the paste. It can splutter on you.
- Mix well and close the lid and cook until it is cooked well. After 2 to 3 whistles in a cooker, switch it off. Let it rest for a while.
- After opening the lid, add the ladies finger, tamarind paste, green chillies, water 50 ml more, salt and cook again on medium heat until it is cooked well. It will take 10 to 12 mins. Alternatively just close the lid again and pressure cook it for 2 whistles. Then simmer it.
- When a gravy consistency is formed, simmer it for 10 min and switch it off. Let it rest for a while and then open it.
- When it is cooked, you can see that that gravy has left oil and both the ladies finger and mutton are cooked well.
- Serve it with chapathis or rice.
Notes
- Sometimes to do cooking quickly, I just avoid curry leaves and put all the ingredients all at a time except the ladies finger, tamarind, green chillies, in a cooker and cook it. Then add the remaining ingredients and cook it. There is no roasting of mutton in this as I directly add all the ingredients at a time. You can see in the picture, I have not done roasting, but directly added all the ingredients at a time in a cooker.
- Those who do not have cooker can cook it in a vessel also. First cook mutton, then add vegetables and cook it (like turi ka saalan).
- You can add water if gravy is very thick.
- With the same paste and spice you can add arvi (cassia), potatoes and make curry.
- You can avoid green chillies if you want to. You can put coriander leaves at the end of this dish.
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