Mutton - 1/2 lb.
Channa Dhal - 1/4 cup
Toor Dhal - 1/4 cup
Turmeric - 1 tsp
Whole Garam Masala - (Cinnamon - 1, Clove - 4, Cardamom - 2, Bay Leaf)
Oil - 2 tbsp.
Onion - 1, chopped
Green Chillies - 3, slit
Curry leaves
Ginger Garlic paste - 1 tbsp.
Tomato - 1, chopped
Eggplant - 1 cup, cubed
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Garam Masala powder - 1 tsp
Tamarind juice - 1/2 cup
Salt
Cilantro
In a pressure cooker add the Mutton along with Channa dhal, Toor Dhal and Whole Garam Masala and pressure cook for 5 whistles.
Heat Oil in a large pan.
Sauté Onion, Curry leaves and Green Chillies until the Onions are soft.
Add Ginger Garlic paste and sauté until the raw smell goes away.
Add the Tomatoes and Eggplant and cook closed for about 5 min.
Season the mixture with Turmeric, Chilli, Coriander and Garam Masala powder.
Once the raw smell of the masalas goes away add the the Tamarind juice and cook closed for another 5 min.
Now add in the cooked Dal-Mutton mixture and let boil for about 15 min. Turn off heat and garnish with Cilantro.
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