Gongura Mutton telugu recipe procedure videos telugu vantalu indian masala telugu

Ingredients:

• 1/2-kg lamb meat
• 1/2-tsp turmeric powder
• 10-cloves of garlic
• 1/2-inch piece of ginger
• Salt to taste

For the curry:

• 3-tblsp cooking oil
• 4-cloves
• 4-whole green cardamoms
• 2-bay leaves
• 1-large cinnamon stick
• 200gms-gongura leaves
• 1-large onion thinly chopped
• 1-stem large curry leaves
• 4-green chilies
• coriander Leaves
• Salt to taste

How to make gongura mutton:

• Boil the mutton and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Saute till the oil is separated from the mixture.
• Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.

Gongura Pickle andhra pachadi recipe ingredients style procedure video watch indian telugu

Ingredients

• Gongura (red stemmed) – 3 cups  
• Turmeric Powder – 1/2 tsp
• Hing (Asafoetida powder) – 1/4 tsp
• Salt – 2 tbsp (adjust to taste)
• Red Chilli Powder – 3 tbsp 
• Olive Oil/ Sesame Oil – 3 tbsp

Method

1. Remove Gongura Leaves from the stem. Wash well and spread on a cloth to dry. Finely chop the Gongura leaves. 
2. Heat Olive Oil and saute Gongura Leaves with turmeric and hing on a low to medium flame, stirring continously until the leaves are well cooked and water content of the leaves is diminished.  After the gongura is thoroughly cooked it will be reduced to about 1/3rd of the original quantity. 
3. Add salt and chilli powder and saute on a low flame for 2-3 minutes. 
4. Transfer to an air tight moisture free container, cool completely and refrigerate. Keeps well for 3 months (if you don’t gobble it up, that is).

 

Gongura Mutton Recipe indian andhra hyderabadi vantalu dishes video in telugu ingredients

Ingredients:

• 1/2-kg lamb meat
• 1/2-tsp turmeric powder
• 10-cloves of garlic
• 1/2-inch piece of ginger
• Salt to taste

For the curry:

• 3-tblsp cooking oil
• 4-cloves
• 4-whole green cardamoms
• 2-bay leaves
• 1-large cinnamon stick
• 200gms-gongura leaves
• 1-large onion thinly chopped
• 1-stem large curry leaves
• 4-green chilies
• coriander Leaves
• Salt to taste

How to make gongura mutton:

• Boil the mutton and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Saute till the oil is separated from the mixture.
• Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.