Hi, I’m Kate. Today, we’re going to make hyderabadi bhindi gosht sherwa okra in tangy gravy recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy Recipe
Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have hyderabadi bhindi gosht sherwa okra in tangy gravy using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy:
- Make ready 250 gm Okra or Bhindi cut into pieces
- Get 400 gm Mutton bone
- Make ready 2 tsp Ginger garlic paste
- Make ready 1 tbsp Salt
- Make ready 1 tsp Turmeric powder
- Take 1 tsp Cumin powder
- Make ready 1 tsp Coriander powder
- Make ready 2 tsp Red chilli powder
- Prepare 3 Onions thinly sliced
- Prepare 5-6 Tomatoes finely chopped
- Prepare 3-4 tbsp Oil
- Prepare 1/4 cup Coriander leaves finely chopped
- Make ready 1/4 cup Tamarind soaked in water
- Get 3-4 Green Chillies slit
- Make ready 1/4 cup Curry Leaves
Instructions to make Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy:
- As the name says, it is a tangy gravy made with tamarind, tomatoes and lady’s finger with the added goodness of protein in the form of mutton. It can be made without the mutton also with absolutely no difference in taste at all. It still tastes great. Happy Cooking Everyone!
- Heat Oil in a pressure cooker. Add Ginger garlic paste and Onions both. Saute until the raw smell disappears. Now add the Mutton along with the spices. Saute on a medium high heat. Now add Tomatoes and let them cook for a few minutes until soft and mushy on a low heat. Also add the Curry leaves.
- After about 15 minutes of cooking, close the lid with little water and pressure cook for 6-7 whistles. Let the pressure settle down on it’s own before opening the lid. Meanwhile squeeze out the tamarind juice and keep aside. Add this juice to the cooker. Also add the Okra pieces. Cut each of it into 2 or 3 pieces depending upon the length. Throw in the slit Green chillies too.
- Cover with a lid and cook on a medium high heat. Let it cook well until the consistency is semi thick. Everything should be incorporated well and should get cooked. The consistency would become semi thick. If it’s too thick, add some hot water. Adjust Salt and simmer. Garnish with chopped coriander leaves. The gravy should not be too thick nor too watery. Serve hot with Boiled Rice and Hyderabadi Tala huwa Gosht.
So that’s going to wrap it up for this distinctive dish hyderabadi bhindi gosht sherwa okra in tangy gravy recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
