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Photo of Bhindi Gosht Ka Sherwa (Okra in Tangy Gravy) by Zeenath Fathima at BetterButter
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Bhindi Gosht Ka Sherwa (Okra in Tangy Gravy)

Jun-07-2017
Zeenath Fathima
5 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Bhindi Gosht Ka Sherwa (Okra in Tangy Gravy) RECIPE

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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Hyderabadi
  • Simmering
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Low Carbs

Ingredients Serving: 6

  1. Lady's finger or okra 1/2 kg
  2. Mutton 400gm
  3. Ginger garlic paste 1 tbsp
  4. Salt to taste
  5. Turmeric 1/2 Tsp
  6. Red chilli powder 2 tbsp
  7. Coriander powder 1 tbsp
  8. Cumin powder 1 tbsp
  9. Garam masala 1 tsp
  10. Tamarind a handful soaked in water
  11. Curry leaves few
  12. Green chillies whole 3 to 4
  13. Onions chopped 2
  14. Tomatoes chopped 4
  15. Oil 4 tbsp
  16. Coriander leaves chopped few for garnishing

Instructions

  1. Wash and pat dry okra.
  2. Cut each into two pieces .
  3. Wash and marinate the mutton with salt and ginger garlic paste.
  4. In a pressure cooker, saute the onions first.
  5. After they are translucent, add all the rest of the spices with the mutton.
  6. Saute for 5 minutes on low flame.
  7. Now add the chopped tomatoes.
  8. Cook further for 4 to 5 minutes before closing the lid.
  9. Pressure cook it for 6 to 7 whistles.
  10. Soak a handful of tamarind in water.
  11. Squeeze out the juice from it about 1 cup.
  12. After the pressure settles down, add the okra and the tamarind water.
  13. Add the green chillies and the curry leaves.
  14. Cover and allow it to simmer on medium flame.
  15. Keep checking in between.
  16. Simmer it until it thickens and the okra gets tender.
  17. Adjust the consistency of the curry by adding water accordingly.
  18. It must be a semi thick gravy.
  19. Garnish with freshly chopped coriander leaves.
  20. Serve it hot with plain rice and any dry curry.

Reviews (2)  

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Shikha Roy
Jun-09-2017
Shikha Roy   Jun-09-2017

temptinggggg

Yasmeen Ahmed
Jun-07-2017
Yasmeen Ahmed   Jun-07-2017

Loving the recipe . I can't believe you have over 500 recipes now ! Congratulations dear Zee . :heart::heart::heart::heart::heart::heart::heart::heart::heart::heart::heart::heart::heart::heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart:

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