Mutton Ridge Gourd Curry
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My mom and grand ma use to prepare mutton (goat/lamb) curry with brinjal (baby eggplant) and potato and also I have shared those recipes with you. But this curry is completely different when I heard through one of my friend that they use to prepare mutton curry with Ridge gourd and also she told me to give a try. I too gave a try, the curry was awesome and the ridge gourd very delicious when combined with mutton.
It goes out well with steamed rice and dosa.
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Ingredients
- Mutton – 500 gm with bones
- Ridge gourd – 300 gm
- Turmeric powder – ¼ tsp
- Chili powder – 1 ½ tsp
- Onion – 2 nos 100 gm
- Curry leaves – a string
- Grated Coconut – 4 tbsp
- Cumin seeds – 2 tsp
- Mustard seeds – ¼ tsp
- Fenugreek / Methi seeds – ¼ tsp
- Ginger-garlic paste – 1 tbsp
- Salt
- Oil – 1 tbsp
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Instructions
- Clean and chop the mutton pieces into medium size.
- Peel and chop the ridge gourd to medium size.
- Peel and finely chop the onions.
- Pressure-cook mutton pieces along with ¼ tsp of turmeric powder, 1 tsp of chili powder, salt with a cup of water for three whistles.
- Heat oil in a kadai, add in mustard, fenugreek (methi) seeds and curry leaves. Wait until they crackle.
- Take coconut, cumin seeds together in a blender and blend them to a fine paste by adding little water.
- Add in the onions and ginger-garlic paste, cook until the onions turn transparent.
- Pour in the grounded masala and cook until the raw smell goes off.
- Add in the ridge gourd followed by little salt and turmeric powder, cook for few mins and pour in a cup of water, wait until it begins to boil.
- Now add in the boiled mutton pieces along with the water, sprinkle the leftover chili powder.
- Cover with the lid and wait until it the ridge gourd is well cooked and the curry thickens and the oil floats on the top.
- Serve hot with steamed rice, dosa or chapathi.
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