Gongura Mutton is a traditional and a very popular Andhra cuisine. But here is my version of the same dish with a slight twist. Instead of the gongura greens, I have used the bottled gongura pickle. Gongura is also known as sorrel leaves, chukka or ambada bhaji.
Coming to this amazing dish, it is spicy and tangy. But you can adjust the chili powder and the pickle depending on your taste buds. Enjoy this yummy and finger licking delicacy with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.
- 500 gms mutton with bones
- 2-3 tbsp. gongura pickle
- 1 tbsp. ginger-garlic paste
- 1/2 cup yoghurt
- salt to taste
- 1 tsp. turmeric powder
- 1-2 tbsp. red chili powder
- 1 tbsp. coriander powder
- 3 tbsp. oil
- 2 onions, chopped
- 2 sprigs curry leaves
Marinate the mutton with yogurt, gongura pickle, ginger-garlic paste, 1 sprig curry leaves and all the dry spices for 2-3 hours.
Heat oil in a pan and saute the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and cook, covered on a low flame till dry. Keep stirring at intervals.
Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Switch off the flame and transfer to a serving bowl.
Serve along with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.