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.
Servings 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
- 1 cup yogurt
- 1 tablespoon ginger & garlic paste combined
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- 2 tablespoon lemon juice
- ¾ teaspoon salt
- 4 tablespoon cooking oil
Panch Phoran (5 spice)
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon nigella seeds kalonji
- ½ teaspoon fennel seeds
- ¼ teaspoon fenugreek seeds whole methi
For garnish
- 3 dry red chilies
- 4 to 5 curry leaves
- ½ cup hopped coriander leaves
Instructions
- Heat cooking oil in a pressure cooker and add panch phoran except for nigella seeds. Fry for a few seconds till the seeds splutter. Then add chopped onion along with nigella seeds.
- Fry onion till light golden and soft and then add ginger and garlic paste. Fry for 1 minute.
- 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.
- Add 1 cup of water or slightly more and pressure cook the mutton for 15 minutes.
- Release the pressure on the cooker, open the lid, add brinjal and also taste and check the seasoning and adjust accordingly.
- Now cook the brinjal with mutton without placing the lid or pressure. This will take about 10 minutes. Add more water if required.
- Finally, add lemon juice and chopped coriander and cook for 1 more minute.
- 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.