Gongura Mamsam Vepudu

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, curd, ginger garlic paste, turmeric powder, 1 tsp of red chili powder, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2. 2

   Pressure Cook the Mutton

   • Transfer the marinated mutton to a pressure cooker. Add 240 ml (1 cup) of water.
   • Secure the lid and cook on medium-high heat for 6-7 whistles, or approximately 20-25 minutes, until the mutton is tender and cooked through.
   • Allow the pressure to release naturally. Open the cooker. If there is excess water, cook on high heat, stirring occasionally, until the water has completely evaporated.
3. 3

   Prepare the Gongura Paste

   • While the mutton is cooking, thoroughly wash the gongura leaves.
   • Heat 1 tsp of oil in a small pan over medium heat. Add the gongura leaves and the slit green chillies.
   • Sauté for 5-7 minutes, stirring continuously, until the leaves wilt completely and form a dark, thick paste. Set aside.
4. 4

   Prepare the Tempering (Tadka)

   • Heat the remaining oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Add the mustard seeds and allow them to splutter.
   • Add the cumin seeds, broken dried red chillies, and curry leaves. Sauté for 30 seconds until fragrant.
   • Add the sliced onions and fry, stirring frequently, for 8-10 minutes until they turn a deep golden brown.
5. 5

   Fry the Mutton and Spices

   • Add the cooked, dry mutton to the pan with the fried onions. Fry on medium-high heat for 5-7 minutes, allowing the mutton to brown slightly.
   • Reduce the heat to medium, add the remaining 0.5 tsp red chili powder, coriander powder, and garam masala. Sauté for 2 minutes until the raw smell of the spices disappears.
6. 6

   Combine and Finish the Vepudu

   • Add the prepared gongura paste and the remaining 0.5 tsp of salt to the pan. Mix everything until well combined.
   • Continue to fry ('vepudu') on medium-low heat for another 8-10 minutes, stirring occasionally. The mixture will become semi-dry, and you will see oil separating from the sides.
   • Taste and adjust seasoning if necessary. Serve hot.