Another recipe which is a regualr in my mom’s kitchen is mutton with brinjal and sorrel leaves/khatta palak or chukka keerai as we call it. This curry can be served with rice, chapathi or pooris too.
Ingredients:
Mutton – 500 gms
Medium sized Tomatoes – 2
Onions – 2
Chilly powder – 2 tsp
Coriander powder – 4 tsp
Turmeric powder – 1/2 tsp
Ginger paste – 1 1/2 tsp
Garlic paste – 1 1/2 tsp
Small violet brinjals to be sliced into four – 7 -8 nos
1 small bunch consisting of 15-20 leaves of Chukka keerai/sorrel leaves(English)/Khatta palak(Hindi)
Oil – 2 tbsp
Salt to taste
Coriander leaves (chopped finely) – 10 stalks
Mint leaves (chopped finely) – 15
Preparation:
Clean the greens and take only the leaves. Discard the stems. Wash and chop them.
Heat oil. Add chopped onion and sauté till it becomes soft. Add ginger garlic paste and sauté till the raw smell of ginger and garlic goes away. Add mint leaves and half of coriander leaves. Chopped tomatoes and fry well till tomatoes turn pulpy. Then, add chilly powder, coriander powder, turmeric powder and sauté on very low fire for 2-3 minutes or else, the powders may get burnt. Then add meat and sauté well. If you feel the meat may stick to the pan, sprinkle with water and sauté for 5-7minutes. Transfer to cooker and add 1 and 1/2 cup of water to cook meat. Cook for one whistle. After one whistle, lower the heat and cook for 10 minutes (depending on the quality of meat).Since this is soft, tender meat I have kept it for 10 minutes only. Put off the fire and open the cooker only after the pressure goes down. Then add sliced brinjals and add chopped sorrel leaves and cook on low flame till brinjals are tender. Remove when gravy thickens.
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