Andhra Gongura Mamsam

• Coriander leaves

  chopped

  10 g

• Coriander powder

  6 g

• Cumin seeds

  3 g

• Curry leaves

  15 pc

• Dried red chilli

  4 pc

• Garlic

  sliced

  15 g

• Ginger-garlic paste

  30 g

• Gongura leaves

  150 g

• Green chilli

  slit

  3 pc

• Mustard seeds

  3 g

• Mutton

  curry cut, bone-in

  500 g

• Oil

  45 ml

• Onion

  sliced

  2 pc

• Red chili powder

  8 g

• Salt

  to taste

• Turmeric powder

  3 g

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Method

1. 1Wash the gongura leaves, then saute until wilted and pulpy; set aside.
2. 2Heat oil and crackle mustard, cumin and curry leaves.
3. 3Add sliced onions and fry until golden.
4. 4Stir in ginger-garlic paste and slit green chillies.
5. 5Add the mutton with turmeric, red chilli and coriander powder.
6. 6Sear well, then add a little water, cover and cook until tender.
7. 7Stir in the cooked gongura pulp.
8. 8Simmer until the sourness melds and the gravy thickens.
9. 9Temper again with dry red chilli and garlic in hot oil.
10. 10Pour the tempering over and finish with coriander.