How To Cook Gongura Mutton In Telugu - How To Cook

Gongura Mamsam Gravy Gongura Mutton Gravy Chef Venkatesh Bhat

How To Cook Gongura Mutton In Telugu - How To Cook. Heat oil in a heavy bottomed vessel. Mix well and cook till the gongura leaves have wilted nicely.

Gongura Mamsam Gravy Gongura Mutton Gravy Chef Venkatesh Bhat
Gongura Mamsam Gravy Gongura Mutton Gravy Chef Venkatesh Bhat

We can preserve it for up to 10 days. Add turmeric powder, salt, chili powder, cumin powder, coriander powder, ginger garlic paste, mix it well. Add coriander pwd, cumin pwd and garam masala pwd and combine well. Then add 2 teaspoons black gram, 2 teaspoons bengal gram and fry. Add 3 tablespoons groundnuts and fry till they give out a nice aroma. Add water, mix, cover and cook until goat meat is cooked. Gongura is known in english as sorrel leaves, in hindi as khatti bhaji or ambadi ki bhaji, and in tamil as pulicha keerai. Now in a pan heat oil and add all the whole spices. In a wok add gongura, chopped onions, green chilli, turmeric, salt, red chilli powder and water. Boil water with little salt in another pan and add basmati rice and cook it till it is 80% done.

Gongura is known in english as sorrel leaves, in hindi as khatti bhaji or ambadi ki bhaji, and in tamil as pulicha keerai. Add coriander pwd, cumin pwd and garam masala pwd and combine well. Heat oil in a heavy bottomed vessel. Boil the mutton and ginger garlic with some salt in a pressure cooker. This recipe could be made with cooked rice or left over rice. Heat 2 tablespoons oil in pan. Gongura is known in english as sorrel leaves, in hindi as khatti bhaji or ambadi ki bhaji, and in tamil as pulicha keerai. Mix well and cook till the gongura leaves have wilted nicely. This meal appeals to me because of its acidic and spicy flavor. Once the pressure is gone, remove from heat and mash the gongura into a paste. Gongura lamb / mutton curry (gongura mamasam in telugu) is one of my favorites and a meal that is near and dear to my heart.