Ingredients
Mutton – 500 g, cleaned and cut
Gongura leaves – 1 cup, washed and chopped
Onion – 2 medium, chopped
Tomato – 1 medium, chopped
Green chilies – 2, slit
Ginger-garlic paste – 1 tbsp
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Oil – 3–4 tbsp
Salt – to taste
Curry leaves – few
Fresh coriander – for garnish
Execution
1. Prepare Gongura
Wash and chop gongura leaves finely.
Optionally blanch for 1–2 mins to reduce raw tanginess.
2. Sauté Base
Heat oil → add curry leaves, onions, green chili → sauté till golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes, turmeric, chili, coriander powder → cook till soft.
3. Cook Mutton
Add mutton → sauté 5–7 mins.
Add 1–1.5 cups water → cover and cook on low flame until mutton is tender (30–40 mins or pressure cook 3–4 whistles).
Add chopped gongura leaves → simmer 5–7 mins till flavors blend.
4. Serve
Garnish with fresh coriander.
Serve hot with steamed rice or roti.
Additional tips
Use tender gongura leaves to balance mutton’s richness.
Simmer on low flame to let mutton absorb the tangy gongura flavor fully.
Add a pinch of garam masala or crushed black pepper at the end for extra aroma.