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Vankaya Mutton | Eggplant Mutton | Brinjal Mutton

2021-02-23
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

    271
  • Carbohydrates

    20g
  • Fat

    17g
  • Protein

    13g
  • Serving Size

    1 Cup
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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.

Ingredients

  • 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

Method

Step 1

Soak tamarind and tomato for 15 minutes.

Step 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.

Step 3

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

Step 4

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

Step 5

Close the pressure cooker lid and cook up to 4 whistles once the pressure release takes out the lid and mixes well.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Add chopped coriander leaves and turn off the stove.

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