Besan Gosht wali Sojni ki Kadhi

Name: How to cook Besan Gosht wali Sojni ki Kadhi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Besan Gosht wali Sojni ki Kadhi

#cookpadindia #hyderabadi #besan A yet another lovely looking Kadhi recipe from my City. In this version of it, Gram Flour or Besan is used instead of Rice Flour or Chawal ka Aata. It's made with Drumsticks, Okra and also French Beans. But in this particular one that iam sharing here, I have used only Drumsticks or Sojni ki Phalli as it is called in Hyderabad. A yummy side dish to many an important meals of the day, it is quite easy to make too. It can be made with or without the meat thereby making it a healthy dish with Vegetable and Non-Vegetable options. It can be relished with plain boiled Rice alongside some Poppadoms or Papads, Hyderabadi Shami Kababs, Hyderabadi Tala huwa Gosht, Hyderabadi Dum ka Kheema etc. It can be enjoyed on it's own because it's actually a one pot meal with meat and vegetables. Anyways the serving suggestions are completely one's own choice and preferences.

Ingredient

Food ration :

7-8 servings

Cooking time :

35-40 minutes

500 gm

Lamb Bone-in

Drumsticks

5-6 tbsp

Gram Flour or Besan

2-3

chopped Onions

4-5

chopped Tomatoes

2-3

whole Green Chillies

small bunch chopped Coriander Leaves

2 tsp

Salt

2 tsp

Red Chilli powder

1 tsp

Turmeric powder

2-3 tbsp

Oil

1 tsp

Cumin powder roasted

1 tsp

Coriander powder roasted

2 tsp

heaped Ginger garlic paste

1/4 cup

ripe Tamarind or Pakki Imli

Cooking instructions

* Step 1

Wash and marinate mutton with all the spices. Keep it aside until the rest of the preparations are made. Slice the onions thinly. Wash and cut the drumsticks into 3 inch long pieces. Chop the tomatoes. In a pressure cooker, heat the oil and saute the onions first. After about 4 minutes, add the marinated mutton to it.

* Step 2

Saute it for the next 2 to 3 minutes. Finally add the tomatoes and allow it to simmer for 5 more minutes.

* Step 3

Next pressure cook this using a cup of water for 7 whistles. After the pressure settles down, open the lid and add the drumsticks. Mix besan or gram flour well in a little amount of water.

* Step 4

Add this slurry to the curry. Half cover and cook on a medium flame for 10 minutes. After 10 minutes, add the thin tamarind pulp. Soak tamarind in enough water and squeeze out the liquid and add it to the curry.

* Step 5

Let the raw smell of the tamarind vanish. Cover and simmer on a low to medium flame for the next 16 to 18 minutes. Keep checking and stirring all the while. The gram flour or besan powder added to the curry makes it thick. I added the flour to the tamarind water to make a slurry.

* Step 6

Therefore add hot water accordingly and adjust the consistency as per your liking. It is usually semi thick and it is a desirable consistency liked by all Hyderabadis. Thinner consistency ruins the taste, so add water accordingly.