Recipe of Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hyderabadi bhindi gosht sherwa okra in tangy gravy. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is something that I have loved my whole life.

Recipe of Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy

To get started with this recipe, we must prepare a few ingredients. You can have hyderabadi bhindi gosht sherwa okra in tangy gravy using 15 ingredients and 4 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy:

1. Make ready 250 gm Okra or Bhindi cut into pieces
2. Prepare 400 gm Mutton bone
3. Make ready 2 tsp Ginger garlic paste
4. Make ready 1 tbsp Salt
5. Make ready 1 tsp Turmeric powder
6. Get 1 tsp Cumin powder
7. Get 1 tsp Coriander powder
8. Make ready 2 tsp Red chilli powder
9. Get 3 Onions thinly sliced
10. Take 5-6 Tomatoes finely chopped
11. Take 3-4 tbsp Oil
12. Get 1/4 cup Coriander leaves finely chopped
13. Prepare 1/4 cup Tamarind soaked in water
14. Get 3-4 Green Chillies slit
15. Make ready 1/4 cup Curry Leaves

Instructions

Steps to make Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy:

1. 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!
2. Heat Oil in a pressure cooker. Add Ginger 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.
3. 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.
4. 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.

As simple as that Simple Way to Prepare Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy

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