Gongura Mamsam (Andhra style Gongura Mutton)

 

          Gongura Mamsam or mutton curry is a traditional and a very popular Andhra cuisine. In this recipe, mutton is cooked with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. It is very much a part of a meal served in Andhra / Telangana restaurants. 

          Coming to this amazing dish, it is both spicy and tangy. But you can adjust it depending on your taste buds. It is a great party dish, which can be prepared during special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. So check out a step by step pictorial recipe to prepare this regional dish.

• 500 gms. mutton with bones
• 2 bunches gongura leaves, chopped
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil to marinate
• 2 sprigs curry leaves
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 tbsp. oil
• 2 onions, chopped
• 1 tbsp. coriander leaves, chopped

         Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. oil and all the dry spices overnight or for a minimum of 3 hours. 

          Heat oil in a pan and sauté the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and 1/4 cup water. Cook, covered on a low flame till dry. Keep stirring at intervals.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          When done, add the chopped gongura leaves and continue to cook for 2-3 minutes till the leaves are wilted and the oil separates. Switch off the flame and garnish with coriander leaves.

          Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati. 

   Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. 

oil & all the dry spices overnight or for a minimum of 3 hours. 

                              Heat oil & sauté onions & 1 sprig curry leaves till light brown.

                                  Add marinated mutton....

                                  & 1/4 cup water. Cook, covered on a low flame till dry. 

                       Add 1 cup water & pressure cook for 20 minutes on a low flame after 

                       the first whistle. 

                       Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                       leaves are wilted & the oil separates.

                                  Switch off the flame and garnish with coriander leaves.

                       Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, 

                       tandoori roti, roomali roti or just plain chapati. 

Gongura Mutton with a twist (Andhra style)

          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 sauté 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 hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati. 

Papad Ki Sabzi (Pappadums in Yoghurt Gravy - Rajasthani Style)

          This is a classic Rajasthani dish of roasted papads cooked in a yogurt based gravy. It is a very easy and a simple preparation which obviously has many versions. Onions may or may not be added. In this recipe I have omitted it and made the gravy light with just a hint of ginger-garlic paste, crushed kasuri methi and all the dry spices.

          Papad comes handy when you run short of veggies. But you need to be very careful with salt as the papads already contain the same. It is best enjoyed either with rice or chapatis. So check out the step by step pictorial recipe to prepare it.

• 3-4 masala papads, roasted or fried
• 1 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 tsp. ginger-garlic paste
• 1 cup yogurt, beaten
• pinch of salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. red chili powder
• 1 tsp. kasuri methi (dried fenugreek leaves), crushed
• 2 green chillies, slit
• coriander leaves to garnish

          Heat oil in a pan and temper with the cumin seeds and mustard seeds. Saute for a few seconds. 

          Then add the ginger-garlic paste and all the dry spices (excluding salt) mixed with some water, followed by the crushed kasuri methi.

          Saute till the oil separates. Switch off the flame and add the beaten yoghurt and the green chilies. Put on the flame and keep stirring on a low flame for a minute.

          Add 1 1/4 cups water and just a pinch of salt (adjust later as the papads already have salt in them). Simmer for 2-3 minutes.

          Add the papads, broken into pieces and mix well. Simmer for a minute more and serve, garnished with coriander leaves.

                                 Heat oil & temper with mustard seeds & cumin seeds. 

                  Add ginger-garlic paste & all the dry spices (except salt), followed  by 
                  crushed kasuri methi (dry fenugreek leaves).

                                 Sauté till oil separates.

                                  Add beaten yoghurt & slit green chilies.

                                  Add water & a pinch of salt. Simmer for 2-3 minutes.

                                  Roast 3-4 papads in the microwave or fry them.

                    Break them into pieces & add to the gravy. Simmer for another minute.

                             Garnish with coriander leaves & serve with rice or chapattis.