Vankaya Mutton | Eggplant Mutton | Brinjal Mutton2021-02-23
- Servings: 4
- Prep Time: 5m
- Cook Time: 25m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Serving Size1 Cup
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.
- 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
Soak tamarind and tomato for 15 minutes.
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.
Add 250 grams of mutton and mix well. Close the lid and cook for 2 minutes.
Add 3 teaspoons red chili powder, 1 teaspoon salt, and mix well.
Close the pressure cooker lid and cook up to 4 whistles once the pressure release takes out the lid and mixes well.
Wash and cut the eggplants. Add the eggplants to the mutton and mix well.
Add 1/2 cup water and cook for 3 minutes.
Squeeze the soaked tamarind-tomato and take out the water. Keep it aside.
Add 1/2 cup tamarind-tomato water to the mutton and mix well—Cook for 1 minute.
Add 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, and mix well.
Add chopped coriander leaves and turn off the stove.