Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy
Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, hyderabadi bhindi gosht sherwa okra in tangy gravy. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy is something that I’ve loved my entire life. They are nice and they look wonderful.

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

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

So that’s going to wrap this up with this exceptional food hyderabadi bhindi gosht sherwa okra in tangy gravy recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!