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Vankaya Mutton | Eggplant Mutton | Brinjal Mutton

Vankaya Mutton Curry will become your go-to recipe every time you want to cook with mutton. Tender, succulent pieces of meat are cooked with eggplant in a spicy gravy that makes it the perfect bowl of comfort food with plain rice.

Cuisine: Indian Course: Main Serves: 4

Prep Time: 5 Min Cook Time: 25 Min Total Time: 30 min .

Nutritional Info: Serving Size: 1 Cup

Calories: 271 Carbs: 20g. Fat: 17g. Protein: 13g


  • Tamarind

  • 1 Small Tomato

  • 1 Cup Chopped Onion

  • 1 Teaspoon Ginger Garlic Paste

  • 1/4 Teaspoon Turmeric Powder

  • 250 Grams Mutton

  • 3 Teaspoons Red Chili Powder 1

  • Teaspoon Salt

  • 100 grams Eggplants

  • 1/2 Teaspoon Coriander Powder

  • 1/4 Teaspoon Garam Masala

  • Chopped Coriander Leaves


1. Soak tamarind and tomato for 15 minutes.

2. Heat 1 tablespoon oil in a pressure cooker and add 1 cup chopped onion. Sauté onion until golden brown and add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder. Mix well.

3. Add 250 grams of mutton and mix well. Close the lid and cook for 2 minutes.

4. Add 3 teaspoons red chili powder, 1 teaspoon salt, and mix well.

5. Close the pressure cooker lid and cook up to 4 whistles. Once the pressure release takes out the lid and mix well.

6. Wash and cut the eggplants. Add the eggplants to the mutton and mix well.

7. Add 1/2 cup water and cook for 3 minutes.

8. Squeeze the soaked tamarind-tomato and take out the water. Keep it aside.

9. Add 1/2 cup tamarind-tomato water to the mutton and mix well. Cook for 1 minute.

10. Add 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala and mix well.

11. Add chopped coriander leaves and turn off the stove.

Watch the Video for Procedure:

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© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
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