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Gongura Mamsam
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Chef :
Bethica DasGongura Mamsam
#nonvegcurries - Gongura Mamsam (mutton) is a traditional and a very popular Andhra cuisine. But here is my version of the same dish with a slight twist. Instead of the gongura greens, I have used the bottled gongura pickle. Gongura is also known as sorrel leaves, chukka or ambada bhaji.
Ingredient
500 gms
mutton with bones
2-3 tbsp.
gongura pickle
1 tbsp.
ginger-garlic paste
1/2 cup
yoghurt
to taste
salt
1 tsp.
turmeric powder
1-2 tbsp.
red chilli powder
1 tbsp.
coriander powder
3 tbsp.
oil
2 sprigs
curry leaves
Cooking instructions
* Step 1
Marinate the mutton with yogurt, gongura pickle, ginger-garlic paste, 1 sprig curry leaves and all the dry spices for 2-3 hours.
* Step 2
Heat oil in a pan and saute the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and cook, covered on a low flame till dry. Keep stirring at intervals.
* Step 3
Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Switch off the flame and transfer to a serving bowl.
* Step 4
Serve along with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.
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