Goat Bone Dalcha

Heat oil in a pressure cooker – add the items under ‘to temper’ let it splutter then add onion, ginger garlic paste saute till slightly browned.Then add chopped tomato saute till mushy and raw smell leaves.Then add red chilli,coriander powders, required salt and mix well.

Add the dals, give a quick stir add about 1 cup of water and pressure cook 4-5 whistles.The dals should be mushy.Keep aside.

Add meat and water leave to 5 to 6 whistles

Then add drumstick leave to 1 whistles

In a pan heat oil, saute the brinjals until golden brown and is halfcooked., set aside.Transfer the dal mixture to a pan and heat it up. Add water if the mixture is too thick…Once it starts boiling add the brinjals.

Add raw mango pieces, allow it boil. Cook covered until both the veggies turn soft.Once the veggies are cooked add tamarind water and let it for one boil then garnish with coriander leaves and switch off.

Ready to serve with biriyani