GONGURA BASH(SORREL LEAVES)/GONGURA MUTTON

I rearly find gongura in indian stores....when i find them i bring atleast 3 or 4 bunches so that i can make all verieties out of it ....we had it for 3 days.

first day i made mutton gongura(goat meat),second day i made chutney and third comes pappu....my husband relishes all of these.

1 pound goat meat

2 cups gongura leaves

1 sp ginger garlic paste

1 onion finely chopped

garam masala
turmeric

salt

chilli powder

red chillis

green chillies

mustard

curry leaves

water

cilantro leaves chopped

wash the meat and drain all the water in it.

marinate it with turmeri,salt,chilli powder and keep it aside.

heat oil in a pan.fry 1/2 part of onions and green chillis.

put turmeric and salt while sauting onions.add ginger garlic paste.

now add meat and cover it.

cook till the water comes out.cook on low flame.

take the lid and let th meat cook in theat water.

when water is evaporated ,check for salt and spice.add if required.

add 2 cups of water and let it cook till the oil starts coming out.

at this time add garam masala and cilantro.

pressure cook the gongura ,onions,turmeric,1 greem chilli ,chilli powder along with water for 3 whistles.

now mash it and make a smooth paste .

add this to the mutton and let it stand on low flame for 5 to 10 minutes.

if u want thick gravy then cok till desired consistency.

heat oil in a pan.add mustard,curry leaves,red chilli and make seasoning.

add this finally to the curry and serve with rice.