Ingredients:-
Bone Mutton- 100 gm
Shallots(Cheriyaulli) - 15 Nos. chapped
Tomatoes - 3 medium chopped
Ginger paste - 1 1/2 tsp
Garlic paste - 2 tsp
Turmeric pdr - 1/4tsp
Brinjal - 4 nos cut in length wise
Drumstick - 2 nos. cut 3 to 4 inch piece
Green chilli - 2 nos cut length wise
Chilli pdr. - 1tsp
Coriander pdr. - 2tsp
Cumin pdr. - 1tsp
Tamarind - small marble size
Grated fresh coconut - 2 tbl sp
Garam Masala - 2 pinch
Oil - 2tbl. sp
Cloves - 4 nos.
Cinnamon - 1 inch piece
Salt as required
Finely cut coriander leaves few
Method:-
Clean and wash mutton and keep aside.
Heat oil in pressure cook. Add cloves and cinnamon. When they are fragrant add shallost(Cheriyaulli). Fry shallots become transparent.
Add 1/2 tsp of ginger, 1 tsp of garlic and turmeric pdr. fry till raw smell goes out.
Add tomatoes. Cook till it become soft.
Add mutton, stir and fry till the mutton gives out some juices about 10 min. Add 1/2 cup of water.
Close the pressure cooker lid and pressure cook for 2 whistles.
Reduced flame completely and cook for 15 more minutes.
Meanwhile, soak tamarind in water and extract the juice. Grain coconut to make a fine paste
Once pressure has released open cooker lid, add drum stick, brinjal, greeen chill, remaining ginger, garlic paste, coriander pdr, red chilli pdr, cumin pdr,.salt add little water, mix well. Cook in simmer till vegetables are tender.
Add tamarind juice, ground coconut and garam masala mix well .Adjust the water quantity. check salt and spice level according to your taste. cook for 10 min.
Add coriander leaves. and serve hot with rice , roti, parathas.
Note:-
Instead of Drumsstick, Brinjal you can use Lady's Finger(Okra/Bhindi) or Taro Roots(Cheppankizhangu/Arbi)
Cut Lady' s finger(Bhindi) in 1.5 inch pieces and fry it with one spoon of oil and then add. This will help reduce the stickiness
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