Name: Kaddu,baingan aur gosht ka dalcha... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Bottle gourd medium 1; Eggplant small 10; Mutton bone-in 1/2 a kg; Mixed lentils - red lentils, pigeon pea and bengal gram 1/2 cup each; FOR PRESSURE COOKING THE MUTTON.....; Ginger garlic paste 1 tbsp; RED CHILLI POWDER 1 TBSP; Garam masala 1 tsp; Salt 1 tsp; oil 2 tbsp; Tomatoes chopped 4 to 5; FOR BOILING THE LENTILS....; Turmeric 1/2 tsp; Ginger garlic paste 1 tsp; Whole green chillies 4; FOR SAUTEEING THE BOTTLE GOURD AND THE EGGPLANT.....; Curry leaves a fistful; Oil 3 tbsp; Onion sliced large 1; Red chilli powder 1 tsp; Crushed coriander seeds 1 tsp; FOR THE TAMARIND WATER...; Tamarind pieces soaked 1/4 th cup; Water 1 1/2 cups; FOR GARNISHING....; Coriander finely chopped a fistful

ABOUT Kaddu,baingan aur gosht ka dalcha... RECIPE

The ever famous side dish from the Hyderabad city now with a new twist by me. I added both the veggies together while making this, many people make kaddu and baingan ka dalcha separately in Hyderabad but i combined these two veggies. It tastes just perfect while carefully blending both these veggies and infusing their flavours in one single dish. Happy Cooking folks !!!!!!

Ingredients Serving: 6

Bottle gourd medium 1
Eggplant small 10
Mutton bone-in 1/2 a kg
Mixed lentils - red lentils, pigeon pea and bengal gram 1/2 cup each
FOR PRESSURE COOKING THE MUTTON.....
Ginger garlic paste 1 tbsp
RED CHILLI POWDER 1 TBSP
Garam masala 1 tsp
Salt 1 tsp
oil 2 tbsp
Tomatoes chopped 4 to 5
FOR BOILING THE LENTILS....
Turmeric 1/2 tsp
Ginger garlic paste 1 tsp
Whole green chillies 4
FOR SAUTEEING THE BOTTLE GOURD AND THE EGGPLANT.....
Curry leaves a fistful
Oil 3 tbsp
Onion sliced large 1
Red chilli powder 1 tsp
Crushed coriander seeds 1 tsp
FOR THE TAMARIND WATER...
Tamarind pieces soaked 1/4 th cup
Water 1 1/2 cups
FOR GARNISHING....
Coriander finely chopped a fistful

Instructions

Boil the lentils with all the ingredients listed under it.
Alternatively it can be pressure cooked if desired.
Now pressure cook the mutton for about 7 whistles.
Now for the sauteeing of the veggies, heat oil in a pot.
Add the curry leaves and the finely sliced onions to it.
After sauteeing it for a minute or two, add in the vegetables.
Add in the rest of the ingredients listed under it.
Cover and cook on low flame until done for 15 minutes.
After the stipulated time, add in the cooked lentils and the mutton.
Finally add the tamarind water and cook for further 10 minutes on high flame until it thickens.
The thickness can be maintained according to one's own preference.
Serve it hot garnished well with coriander along side plain rice or bagara khana.

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