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Preparation Time : 30
Cook Time : 40
Total Time : 70
7-8 small Brinjals 1/2 cup Green Peas 1/2 cup Pigeon Peas (fresh ones) whole Toovar 4 Potatoes (peeled and quartered) 1/2 bunch Spinach (chopped) 2 bunches Methi Bhaji, Fenugreek Leaves (chopped) handful of Cluster Beans chopped in 2 or 3 (Gwar/Bauchi) 1 kg Mutton (boiled in ginger garlic paste, garam masala and salt) 2 Onions (sliced) 2 cups each Coconut Milk (thick and thin) 1 tsp Fennel powder Salt (as required) 1 tsp Chilli powder 1/4 tsp Turmeric powder 1 tsp Cummin Corriander masala 1 tbsp Ginger Garlic paste 1 Lemon juice 3 whole Green Chillies Corriander Leaves (chopped for garnish) Dumplings: 1 cup Bajra Aata (Pearl Millet Flour) 1/4 cup Besan (Chana Flour) Salt (as required) 1/4 tsp Turmeric powder 1/4 tsp Chilli powder
Dumplings: Bind using oil in your hands and shape into muthhiyas till all done and keep aside. Gravy: Saute onion in 3 tablespoon oil and 1 tablespoon ghee till brownish color, then add tomatoes, garlic ginger paste, fennel powder, chilli powder, turmeric powder and braise till its like paste add all the veggies and thin coconut milk let it cook on medium flame till almost done add meat, lemon juice and green chillies and thick coconut milk mix it well add dumplings and lower flame do not stir at this stage so make sure enough coconut milk is there and let it simmer till done. Garnish with corriander leaves and serve.
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