Gongura Mamsam Vepudu

1. 1
   prep

   Prep the mutton and gongura.

   1.Wash the mutton well and drain any excess water.

   2.Roughly chop the gongura leaves and keep them ready.

   3.Slice the onions, slit the green chilies, and chop the coriander leaves.
2. 2
   pressure cook · ~30 min

   Pressure cook the mutton.

   1.Add mutton, 1 tbsp ginger-garlic paste, turmeric powder, half of the salt, and water to a pressure cooker.

   2.Mix well, cover, and cook on medium heat for 20-25 minutes until the mutton is tender.

   3.Let the pressure drop naturally and keep the cooked mutton with any remaining liquid aside.

   TIPIf the mutton is from an older goat, cook a little longer until it turns soft but not falling apart.
3. 3
   saute · ~8 min

   Cook the gongura.

   1.Heat a wide pan over medium heat.

   2.Add the chopped gongura leaves and cook them without extra water until they wilt down and turn soft.

   3.Stir often for 6-8 minutes, then remove and lightly mash them with the back of a spoon.

   TIPCooking the gongura separately first removes its raw edge and gives the fry a deeper sour taste.
4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat oil in the same pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and curry leaves and fry for a few seconds.
5. 5
   saute · ~8 min

   Build the masala base.

   1.Add sliced onions and green chilies and cook until the onions turn light golden.

   2.Add the remaining ginger-garlic paste and sauté until the raw smell disappears.

   3.Add red chili powder, coriander powder, cumin powder, garam masala, black pepper, and the remaining salt.

   TIPKeep the heat medium once the spice powders go in so they do not burn.
6. 6
   saute · ~10 min

   Fry the mutton with the masala.

   Add the cooked mutton along with its reserved cooking liquid. Cook on medium-high heat for 8-10 minutes, stirring often, until the liquid reduces and the masala starts clinging to the meat.

7. 7
   simmer · ~8 min

   Mix in the gongura and finish the fry.

   Add the cooked gongura and mix well so it coats the mutton evenly. Cook for 6-8 minutes on low to medium heat until the dish turns semi-dry and the oil begins to show at the edges.

   TIPThe best texture is moist and clingy, not watery, so keep cooking until the sour masala hugs each piece.
8. 8
   garnish

   Garnish with coriander leaves.

9. 9
   serve

   Serve hot.

   Serve Gongura Mamsam Vepudu hot with steamed rice, rasam rice, or plain roti.

Cuisines we love