Hello, I am Kate. Today, we’re going to make hyderabadi bhindi gosht sherwa okra in tangy gravy recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy Recipe
Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have hyderabadi bhindi gosht sherwa okra in tangy gravy using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy:
- Make ready 250 gm Okra or Bhindi cut into pieces
- Prepare 400 gm Mutton bone
- Prepare 2 tsp ger garlic paste
- Prepare 1 tbsp Salt
- Take 1 tsp Turmeric powder
- Take 1 tsp Cumin powder
- Take 1 tsp Coriander powder
- Get 2 tsp Red chilli powder
- Make ready 3 Onions thinly sliced
- Get 5-6 Tomatoes finely chopped
- Make ready 3-4 tbsp Oil
- Prepare 1/4 cup Coriander leaves finely chopped
- Make ready 1/4 cup Tamarind soaked in water
- Take 3-4 Green Chillies slit
- Get 1/4 cup Curry Leaves
Steps to make Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy:
- As the name says, it is a tangy gravy made with tamarind, tomatoes and lady’s finger with the added goodness of protein in the form of mutton. It can be made without the mutton also with absolutely no difference in taste at all. It still tastes great. Happy Cooking Everyone!
- Heat Oil in a pressure cooker. Add ger garlic paste and Onions both. Saute until the raw smell disappears. Now add the Mutton along with the spices. Saute on a medium high heat. Now add Tomatoes and let them cook for a few minutes until soft and mushy on a low heat. Also add the Curry leaves.
- After about 15 minutes of cooking, close the lid with little water and pressure cook for 6-7 whistles. Let the pressure settle down on it’s own before opening the lid. Meanwhile squeeze out the tamarind juice and keep aside. Add this juice to the cooker. Also add the Okra pieces. Cut each of it into 2 or 3 pieces depending upon the length. Throw in the slit Green chillies too.
- Cover with a lid and cook on a medium high heat. Let it cook well until the consistency is semi thick. Everything should be incorporated well and should get cooked. The consistency would become semi thick. If it’s too thick, add some hot water. Adjust Salt and simmer. Garnish with chopped coriander leaves. The gravy should not be too thick nor too watery. Serve hot with Boiled Rice and Hyderabadi Tala huwa Gosht.
So that is going to wrap it up with this special dish hyderabadi bhindi gosht sherwa okra in tangy gravy recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
