A fiery and aromatic mutton curry from Maharashtra, featuring tender meat in a thin, spicy gravy. This traditional dish gets its deep flavor from a special roasted coconut and onion masala, perfect for serving with bhakri or steamed rice.
Prep25 min
Cook75 min
Servings4
Serving size: 1.5 cups
602cal
56gprotein
27gcarbs
31g
Ingredients
750 g Mutton (Bone-in, curry cut)
0.25 cup Curd (Plain, full-fat)
1 tbsp Ginger Garlic Paste (For marinade)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
0.5 cup Dried Coconut (Grated or thinly sliced (khobra))
3 medium Onion (1 sliced for masala, 2 finely chopped for curry)
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
A fiery and rustic Maharashtrian condiment made by crushing green chilies, garlic, and peanuts. This spicy chutney adds a powerful kick to bhakri, roti, or simple dal rice, delivering a burst of flavor in every bite.
About Mutton Rassa, Bajra Bhakri and Green Chili Thecha
Aromatic, protein-packed Mutton Rassa with fiber-rich Bajra Bhakri and a kick of tangy Thecha – energy-giving!
This maharashtrian dish is perfect for lunch. With 953.22 calories and 66.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chilli (Slit lengthwise)
4 tbsp Vegetable Oil
1 pc Bay Leaf
1.5 tsp Kashmiri Red Chilli Powder (For color)
1 tsp Red Chilli Powder (For heat, adjust as needed)
1 tsp Coriander Powder
1.5 tsp Mutton Masala (Or Goda Masala)
4 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, curd, ginger-garlic paste, turmeric powder, and 1 teaspoon of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Masala Paste (Vatan)
Heat a pan or tawa over medium flame. Dry roast the grated dried coconut, stirring continuously for 2-3 minutes until it turns a deep golden brown and becomes fragrant. Remove and set aside.
In the same pan, add 1 teaspoon of oil. Add the sliced onion and roast for 7-8 minutes, until it develops dark brown, almost charred spots and softens completely.
Allow the roasted coconut and onion to cool down completely.
In a grinder jar, combine the cooled coconut, onion, garlic cloves, ginger, and green chillies. Grind to a very smooth paste, adding 2-3 tablespoons of water if needed to help with grinding. This is your 'vatan'.
3
Sauté the Base
Heat the remaining oil in a pressure cooker over medium heat. Once hot, add the bay leaf.
Add the 2 finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the prepared vatan (masala paste) to the cooker. Cook for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and you see oil separating from the sides.
Lower the heat, then add the Kashmiri red chilli powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds until the spices are aromatic.
4
Cook the Mutton
Add the marinated mutton pieces to the pressure cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring until it's well-browned on all sides and coated with the masala.
Pour in 4 cups of hot water and the remaining 0.5 teaspoon of salt. Stir well, scraping any bits stuck to the bottom of the cooker.
Bring the curry to a boil.
5
Pressure Cook and Finish
Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
Reduce the heat to medium-low and cook for about 25-30 minutes (approximately 7-8 whistles, depending on your cooker and the tenderness of the mutton).
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
Once the pressure is gone, carefully open the lid. You should see a vibrant red layer of oil (called 'tari' or 'kat') on top.
Stir in the mutton masala. Simmer the curry on low heat, uncovered, for another 5-7 minutes to allow the flavors to meld together.
Check the seasoning and add more salt if necessary. Garnish with freshly chopped coriander leaves and serve hot.
235cal
7gprotein
42gcarbs
5gfat
Ingredients
2 cup Bajra Flour
0.5 tsp Salt
1.5 cup Hot Water (or as needed)
2 tsp Ghee (optional, for serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine 2 cups of bajra flour and salt.
Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2
Shape the Bhakris
Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3
Cook the Bhakri on a Tawa
Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully lift the patted bhakri and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4
Puff and Serve
Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
Repeat the shaping and cooking process for the remaining dough balls. Serve hot.
100 g Green Chilies (Use a spicy variety like Lavangi or Kolhapuri for authentic heat)
12 cloves Garlic Cloves (Peeled)
0.25 cup Raw Peanuts
1 tsp Cumin Seeds
1 tbsp Vegetable Oil (Peanut oil can also be used for a more authentic flavor)
0.75 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Chopped, optional)
1 tsp Lemon Juice (Optional, to balance the heat)
Instructions
1
Roast Peanuts and Sauté Aromatics
Heat a heavy-bottomed pan or skillet over medium heat. Add the raw peanuts and dry roast for 3-4 minutes, stirring constantly, until they are fragrant and have light brown spots. Remove from the pan and set aside to cool.
In the same pan, add 1 tbsp of oil. Once the oil is hot, add the peeled garlic cloves and green chilies (stems removed).
Sauté for 4-5 minutes, stirring occasionally, until the chilies develop charred blisters and the garlic turns light golden. Be careful, as chilies can splutter.
Add the cumin seeds and sauté for another 30 seconds until they become fragrant. Turn off the heat.
2
Prepare for Crushing
Allow the chili-garlic mixture to cool for a few minutes until it's safe to handle.
Transfer the sautéed chilies, garlic, cumin seeds, roasted peanuts, and salt to a mortar and pestle (khalbhatta) for the most authentic texture.
Alternatively, you can use a small food processor or a chopper.
If using, add the chopped coriander leaves to the mixture.
3
Crush to a Coarse Texture
Using the pestle, pound the ingredients into a coarse, rustic mixture. Do not grind it into a fine paste; thecha should have a chunky texture.
If using a food processor, pulse 3-4 times for just a few seconds each time. Scrape down the sides between pulses.
Once crushed, stir in the lemon juice, if using. This helps to balance the intense heat.
4
Serve
Transfer the Green Chili Thecha to a serving bowl.
Serve as a fiery accompaniment with Jowar or Bajra Bhakri, roti, or as a side with dal and rice to add a powerful flavor kick.
