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Thursday, March 29, 2018

Achari Baingan Gosht ~ Pickle Style Mutton Brinjal Curry

Achari Baingan Gosht ~ Pickle Mutton Curry
Achari Baingan Gosht


Achari Baingan Gosht
Achari Baingan Gosht

Achari Gosht is one of the popular curries in any Indian restaurant menu cards among many other Mutton Curries. There are different versions of this curry where you can either use pickle ingredients or the actual pickle. In this curry, I have used similar ingredients which are used in making an actual Indian style pickle. It gets its sourness from yogurt and lemon juice and spice from red chilies.

I have a similar recipe which I posted long back called Achari Baingan Murg which is an all-time family favorite. Inspired by the chicken version, I planned to make a mutton version with slight changes in the ingredients to make it more suitable to be served with rice.


Achari Baingan Gosht
Achari Baingan Gosht


Achari Baingan Gosht ~ Pickle Style Mutton Brinjal Curry


Mutton and Brinjal curry with a touch of pickle ingredients making it a spicy and tangy preparation to go with rice or roti.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
1 cup = 250 ml capacity
Serves 4

Ingredients:

1 kilogram mutton (with or without bones)
6 small brinjals (each cut in half or to the size of mutton pieces)
2 medium finely chopped onion
1 cup yogurt
1 tablespoon ginger & garlic paste (combined)
2 teaspoon red chili powder
2 teaspoon coriander powder
2 tablespoon lemon juice
Salt
4 tablespoon cooking oil

Panch Phoran (5 spice)
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds (kalonji)
1/2 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds (whole methi)

For garnish
3 dry red chilies
4 to 5 curry leaves
Chopped coriander leaves

Instructions:

1. Heat cooking oil in a pressure cooker and add panch phoran except for nigella seeds. Fry for few seconds till the seeds splutter. Then add chopped onion along with nigella seeds.
2. Fry onion till light golden and soft and then add ginger and garlic paste. Fry for 1 minute.
3. Now add mutton pieces and cook with onion for 2 minutes followed by yogurt, red chili powder, coriander powder, and salt. Fry everything on medium heat for 5 minutes.
4. Add 1 cup of water or slightly more and pressure cook the mutton for 15 minutes.
5. Release the pressure on the cooker, open the lid, and add brinjal and also taste and check the seasoning and adjust accordingly.
6. Now cook the brinjal with mutton without placing the lid or pressure. This will take about 10 minutes. Add more water if required.
7. Finally, add lemon juice and chopped coriander and cook for 1 more minute.
8. Pour the curry into the serving dish and serve with a tadka of dry red chili and curry leaves.

Tadka: Heat 1 tablespoon cooking oil in a small pan. Add dry red chilies and curry leaves and fry for 1 minute. Pour this tadka over the Achari Baingan Gosht.

Note:

  •  Cooking time in a pressure cooker varies according to the design and size of the vessel. 
  •   You can separately fry and cook the brinjal and then add to the curry in case mutton has already been cooked through. You can also opt out brinjal from this recipe.
  • Do not add nigella seeds directly to the hot oil, it gives a bitter taste if it splutters. 



You might also like:

 Mutton Ghee Roast
Mutton Ghee Roast

Quick & Easy Mutton Masala

Shahi Mutton Korma

Mutton Nihari

Methi Pepper Mutton

Pepper Mutton

Mutton Red Curry

Tawa Mutton

Chili Mutton

Mangalorean Mutton Sukka

Peshawari Kadhai Mutton

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