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Home Dish Hyderabadi Gosht Bhindi ki Besan Kadhi

Hyderabadi Gosht Bhindi ki Besan Kadhi

Name: How to cook Hyderabadi Gosht Bhindi ki Besan Kadhi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Gosht Bhindi ki Besan Kadhi

#WIS #cookpadindia A lovely one pot Kadhi recipe from the Kitchens of Hyderabad- The City of Nawabs and Pearls. This particular one is an interesting recipe similar to the other one called Chawal ki Kadhi. In this, Gram Flour or Besan is used instead of Rice powder. But both the recipes are awesome in their own ways. A very common everyday side dish of Hyderabad City. It is made with Gram Flour or Besan and Drumsticks and Okra with Tamarind added for that tanginess. Lamb Bone-in or Beef are used in this dish. It's an excellent side dish for mealtimes. And when Drumsticks are available aplenty, this one is a must in many a households in the City. This one has Okra or Bhindi. I didn't add Drumsticks. Instead have chosen Okra as it was handy. You can pick your favourite Veggie. It can also be made with mixed Vegetables of your choice. And it can also be made sans the meat. You can skip it for a lovely Vegetarian version.

Ingredient

Food ration :

6-7 servings

Cooking time :

30-35 minutes

500 gm

Lamb Bone-in

2 tsp

Ginger garlic paste

500 gm

Bhindi

large and chopped Onions

4-5

chopped Tomatoes

1 1/2 tsp

Salt or to taste

2 tsp

Red Chilli powder

1/2 tsp

Turmeric powder

1 tsp

Cumin powder

1 tsp

Coriander powder

2-3

slit Green Chillies

small bunch chopped Coriander Leaves

1/4 cup

Tamarind or Imli

3 tbsp

Oil

5-6 tbsp

Gram Flour or Besan

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. Also cut Okra into 2 pieces. Chop the tomatoes. In a pressure cooker, heat the oil and saute the Onions first. After about 4 minutes, add the marinated Lamb Bone-in or the 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 Okra.

* Step 4

After 10 minutes, add the squeezed Tamarind pulp mixed with Gram flour or Besan. (Soak tamarind in enough water and squeeze out the liquid). Half cover and cook on a medium flame for 10-12 minutes.

* Step 5

Let the raw smell of the Tamarind vanish. Cover and simmer on a low to medium flame for the next 10-12 minutes more. Keep checking and stirring all the while. Gram flour added to it will make this a semi thick gravy.

* 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.