Bhindi made in hyderabadi style by adding bhindi into tamarind gravy.
Course: Mutton Recipe
500gms washed meat or mutton cut into pieces
2medium size onions finely sliced
2-3medium size tomatoes finely chopped
salt as per taste
1tspred chilli powder
1tspginger garlic paste
2cupstamarind extracted pulp
1/2kgokra/bhindi cut into pieces
3-4slit green chillies
1tbspfinely chopped coriander leaves
1tspgaram masala powder
In a pressure cooker, add oil, add sliced onions, saute well till transparent.
Add slit green chillies, add ginger garlic paste, saute till the raw smell disappears.
Add mutton into it and roast it well until a change in color appears.
Add salt, red chilli powder, turmeric powder, mix and cook the masala well for two minutes.
Add chopped tomatoes and cook until tomatoes get soft.
Add 1 cup of water and pressure cook the mutton until it gets tenderised.
Add tamarind pulp, add okra/bhindi, add coriander leaves, mint leaves, garam masala powder and cook everything until bhindi gets soft.
Serve it with rotis or rice.
1.If too tangy taste is not preferred then one can reduce the quantity of the tamarind pulp that is added into the dish. 2.Rice flour paste or Chickpea flour paste can be added into the dish to make it more tasty and thick.
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