A rich and aromatic mutton curry from the coastal region of Mangalore. Tender mutton is simmered in a spicy, freshly-ground coconut masala, making it a perfect dish to serve with neer dosa or steamed rice.
Prep25 min
Cook60 min
Servings4
Serving size: 1 serving
438cal
37gprotein
16gcarbs
25g
Ingredients
500 g Mutton (bone-in, cut into 1.5-inch pieces)
0.5 tsp Turmeric Powder
1 tbsp Ginger Garlic Paste
1.5 tsp Salt (or to taste, divided)
4 tbsp Coconut Oil (divided)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Fennel Seeds
1 tsp Black Peppercorns
6 pcs Dried Red Chilies (preferably Byadagi for color)
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Mutton Ghashi, Bengali Mishti Pulao and Mango Pickle
Melt-in-mouth mutton ghashi with aromatic rice and tangy pickle - a rich, energy-giving delight!
This konkani dish is perfect for lunch. With 1019.23 calories and 43.87g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
1 inch Cinnamon Stick
4 cloves Garlic (for the masala paste)
1 cup Fresh Coconut (grated)
1 tsp Tamarind Paste
2 pcs Onion (medium, finely chopped)
1 pcs Tomato (large, finely chopped)
2 pcs Green Chili (slit lengthwise)
10 pcs Curry Leaves
2 cup Water (divided, plus more if needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with turmeric powder, ginger-garlic paste, and 0.5 tsp of salt.
Mix thoroughly to ensure all pieces are evenly coated.
Cover and set aside to marinate for at least 30 minutes at room temperature.
2
Roast the Masala Ingredients
Heat 1 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until they become aromatic.
Add the 4 cloves of garlic and sauté for 30 seconds.
Add the grated coconut and roast, stirring continuously, for 6-8 minutes until it turns a deep, fragrant golden-brown. Be careful not to burn it.
Turn off the heat and allow the mixture to cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
Add the tamarind paste and approximately 1/2 cup of water.
Grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a silky consistency.
4
Pressure Cook the Mutton
Heat the remaining 3 tbsp of coconut oil in a pressure cooker over medium-high heat.
Add the finely chopped onions and sauté for 6-7 minutes until they are soft and golden brown.
Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Add the marinated mutton and sear on high heat for 5-7 minutes, stirring occasionally, until it's browned on all sides.
Pour in 1.5 cups of hot water, stir well, and secure the lid of the pressure cooker.
Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for 20-25 minutes, or until the mutton is 90% tender.
5
Combine and Simmer the Curry
Allow the pressure to release naturally from the cooker before opening the lid.
Place the cooker back on low heat. Add the ground masala paste, slit green chilies, and curry leaves to the cooked mutton.
Add the remaining 1 tsp of salt, or to taste. Stir everything together thoroughly.
If the gravy seems too thick, add up to 1/2 cup of hot water to reach your desired consistency.
Bring the curry to a gentle boil, then cover and simmer on low heat for 10-15 minutes. This allows the flavors to meld and the gravy to thicken, and you'll see oil separating at the edges.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10-15 minutes before serving to allow the flavors to deepen.
Serve hot with traditional accompaniments like Neer Dosa, Pundi, Sannas, or steamed rice.
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
17gfat
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
4 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
0.25 cup Raisins
3 tbsp Sugar (Adjust to taste)
1 tsp Ginger Paste
0.25 tsp Turmeric Powder (For color)
1 tsp Salt
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
