Ingredients

The following ingredients have 4 Servings
  • 1 cup chana dal/bengal gram
  • 250 grams mutton
  • 1 onion (chopped)
  • 1 to mato (chopped)
  • 3 garlic cloves (peeled)
  • 2 green chili (slit/hari mirch, slit)
  • 5-6 brinjals/baingan (cut into two)
  • 1 medium sized bottle gourd/kaddu (peeled and diced)
  • 2 small sized raw mango (peeled and finely chopped)
  • 1 tsp turmeric powder/haldi
  • 2 tsp red chili powder/lal mirch
  • salt to taste/namak
  • 3 tbsp coriander leaver/cilantro (finely chopped)
  • 3 tbsp oil

Instruction

  • In a pressure cooker, add chana dal/bengal gram salt and turmeric and 2 glasses of water. Close the lid and cook till 4 whistles. Allow the steam to escape and mash the dal with a wooden masher till the chana dal is mashed well. Remove this in a bowl and set aside.
  • Now cook the mutton with oil, onion and tomato and cook for about 5-6 whistle or cook until the mutton is tender. Allow the steam to escape and add the mashed dal to this mutton.
  • Add the bottle gourd/kaddu, brinjal, red chili powder, raw mango and a glass of water and cook for another 2 whistles.
  • Allow the steam to escape, add a cup of water and coriander leaves, cook on low flame till oil begins to float on top. Serve hot.