How To Cook Gongura Mutton In Telugu - How To Cook. Once the pressure is gone, remove from heat and mash the gongura into a paste. This is best combination for rice or roti.
Add the onions and green chillis and saute till transparent. Heat 2 tablespoons oil in pan. Boil water with little salt in another pan and add basmati rice and cook it till it is 80% done. Once they start spluttering, add the ginger garlic paste, green chilies and then the onions. Heat oil in a heavy bottomed vessel. Take mutton in a presure cooker, add cumin powder, coriander powder, red chilli powder, 1/2 cup of water, salt and mix well and cook it with closed lid till the mutton pieces are tender. Method for making gongura mamsam marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour. Most of the andhra people like to have it on traditional days. Add 3 tablespoons groundnuts and fry till they give out a nice aroma. Firstly, boil or pressure cook the mutton or meat until it gets tender by adding salt, red chilli powder, turmeric powder, ginger garlic paste, water and rest it aside.
Now in a pan heat oil and add all the whole spices. This recipe could be made with cooked rice or left over rice. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and fry. Now in a pan, add oil, whole garam masala spices along with shahi jeera, chopped onions, salt cook this till onions change colour to golden brown. Gongura is known in english as sorrel leaves, in hindi as khatti bhaji or ambadi ki bhaji, and in tamil as pulicha keerai. Put goat meat in it. Boil the mutton and ginger garlic with some salt in a pressure cooker. Heat oil in a heavy bottomed vessel. Add water, mix, cover and cook until goat meat is cooked. Ingredients 1/4 cup ghee (clarified butter) 20 whole cloves 9 whole cardamom pods 5 bay leaves 1 medium onion, chopped 5 small green ch. Cut onions and add them to saute.
