Gongura Mamsam Vepudu

Name: Gongura Mamsam Vepudu
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g mutton (bone-in pieces, cleaned); 200 g gongura leaves (washed and roughly chopped); 2 pcs onion (medium, finely sliced); 3 pcs green chili (slit); 2 tbsp ginger-garlic paste; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pinch black pepper; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 200 ml water (for pressure cooking); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(87)

TASTE SCORE

9/10

A bold Andhra-style mutton fry where tender meat is cooked down with tangy gongura leaves, onions, and warm spices. The sour greens cling to the masala and give the dish its deep, savory finish.

PREP

20m

COOK

50m

SERVES

100 G

467 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
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.
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.
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.
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.
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.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Gongura Mamsam Vepudu hot with steamed rice, rasam rice, or plain roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pressure-cook only until the mutton is tender; overcooked pieces can break apart during the final fry.
2
Cook the gongura separately first so its raw, metallic edge mellows before it hits the meat masala.
3
Use a wide pan for the final reduction so the reserved stock evaporates faster and the masala coats the mutton well.
4
Stop reducing when the fry looks semi-dry and oil peeks out at the edges; that is the right vepudu texture.
5
Bone-in mutton gives the best flavour here, and the small amount of released stock enriches the gongura masala.
6
This dish tastes even better after a short rest, as the sour gongura and spices settle into the meat.
7
Reheat on low heat with a splash of water if needed, so the masala loosens without scorching.