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MUTTON WITH CHANNA DAL AND TENDER TAMARIND LEAVES

Ingredients:
Mutton - 500 gms
Channa dal - 100 gms
Tender tamarind leaves - 100 gms
Onions - 2
green chillies - 4
Ginger garlic paste - 1 tbsp
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Salt to taste
Coriander powder - 2 tsp
Coriander leaves - 1 tbsp
Garam masala - 1/2 tsp
Oil - 3 tbsp


Method:

  • Wash and cut the mutton into medium size pieces.Soak the dal for 30 minutes.
  • Remove stems from tender tamarind leaves.
  • Finally chop onions and green chillies. Heat the oil in pressure cooker,add chopped onions and green chillies.
  • Fry until light brown. Then add mutton pieces,ginger garlic paste,turmeric;stir fry for 4-5 minutes.
  • Add 1 cup of water and close the lid.
  • Cook up to 3 whistles or until the mutton is almost done.
  • Once the lid is open add soaked channa dal,tamarind leaves,salt,chilli powder,coriander powder and 1 cup of water.
  • Close the lid and cook again for 3 more whistles.
  • Cook till the gravy is thick then add garam masala and coriander leaves.
  • Serve with rice for best taste.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.