By: Leena Crasta
½ kg mutton cut into small pieces
½ kg ash gourd cut into cubes
3 to 4 small red chillies. ½ tsp cumin seeds (jeera)
½ tsp pepper corn .2 cloves. 2 pinch turmeric
8 cloves of garlic.A small ball of tamrind. ½ inch cinnamon
2 cups (400 grams) of grated coconut
400 ml of coconut milk.
2 onions long cut. Salt to taste.
2 onion finely chopped. 2 tablespoons of coconut oil.2 tablespoons of ghee.
Heat a pan add one tablespoon of oil. Add garlic, chilly, cumin, pepper. Add grated coconut and fry for about 3 minutes. Add tamarind, turmeric powder and off the gas. Cool the masala and grind it to a fine paste
(to prepare coconut milk)
Grate the coconut and put it into a blender. Add water to grind coarsely. Squeeze the ground coconut in a muslin cloth to get fresh coconut milk.
Pressure cook mutton with salt up to 4 whistles or till it becomes soft.
In a vessel add one tablespoon of oil and ghee. Add chopped onions and fry till golden brown. Add cloves and cinnamon. Add the ground masala and fry for three minutes. Add pumpkin. Add water from the boiled mutton and cook till the pumpkin becomes soft. Add the cooked mutton and stir well. Adjust the thickness of the gravy by adding coconut milk. Bring it to a boil.
Serve it with rice or neerdosa
(Leena Crasta is Course Co-ordinator of FoodCraft School, Bangalore. Follow on FaceBook on FoodCraftschool)