Mansa Kancha Kadali Jhola

1. 1
   prep · ~15 min

   Marinate the mutton.

   1.In a mixing bowl, combine goat meat pieces with 0.5 tsp turmeric powder, 0.5 tsp salt, and 1 tsp mustard oil.

   2.Mix well to coat all pieces evenly.

   3.Cover and set aside for 15 minutes at room temperature.

   TIPMustard oil adds a distinct pungent kick that defines Odia curries — don't skip it.
2. 2
   prep · ~3 min

   Prepare the raw banana.

   1.Peel the raw bananas and cut into 1-inch cubes.

   2.Immediately place the cubes in a bowl of water to prevent discoloration.
3. 3
   saute · ~8 min

   Sauté the whole spices and onions.

   1.Heat remaining mustard oil in a pressure cooker over medium heat until it reaches smoking point, then reduce to low.

   2.Add bay leaf, cardamom, cinnamon, and cloves. Sauté until fragrant, about 30 seconds.

   3.Add sliced onions and cook until golden brown, about 5-7 minutes, stirring occasionally.

   TIPLet the mustard oil smoke slightly before adding spices — this removes its raw pungency and brings out a nutty aroma.
4. 4
   saute · ~6 min

   Build the masala base.

   1.Add ginger-garlic paste and slit green chilies to the browned onions. Sauté for 1 minute until raw smell disappears.

   2.Add chopped tomatoes, remaining turmeric, red chili powder, cumin powder, and coriander powder.

   3.Cook until tomatoes soften and oil starts to separate from the masala, about 4-5 minutes.

   4.Add a splash of water if the masala sticks to the bottom.
5. 5
   pressure cook · ~20 min

   Pressure cook the mutton.

   1.Add the marinated mutton to the masala and stir well to coat each piece.

   2.Sauté mutton with masala for 3-4 minutes until meat is lightly browned.

   3.Pour 3 cups of water and add remaining salt. Stir to combine.

   4.Close the pressure cooker lid and cook on medium heat for 4-5 whistles, about 15-20 minutes.

   5.Allow pressure to release naturally.
6. 6
   simmer · ~12 min

   Cook the vegetables and finish the gravy.

   1.Open the pressure cooker. Check if mutton is tender — it should be almost falling off the bone.

   2.Add the drained raw banana cubes and potato cubes to the gravy.

   3.Add 1 cup of water to adjust consistency. The jhola should be thin and soupy.

   4.Simmer uncovered on medium-low heat for 10-12 minutes until banana and potato are cooked through.

   5.Sprinkle garam masala over the top and give a gentle stir.

   TIPDon't overcook the banana — it should hold its shape and offer a slight bite, not turn mushy.
7. 7
   serve

   Garnish and serve hot.

   Ladle the Mansa Kancha Kadali Jhola into serving bowls. Sprinkle generously with chopped coriander leaves. Serve piping hot with steamed rice.

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