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Hyderabadi Bhindi Gosht Sherwa (Okra in tangy gravy)
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A picture of Hyderabadi Bhindi Gosht Sherwa (Okra in tangy gravy).

Hyderabadi Bhindi Gosht Sherwa (Okra in tangy gravy)

ZMA
ZMA @zesty5

#rainbowweek5
#cookpadindia
As the name says, it is a tangy gravy made with tamarind, tomatoes and lady's finger with the added goodness of protein in the form of mutton. It can be made without the mutton also with absolutely no difference in taste at all. It still tastes great.
Enjoy Hyderabadi Cooking Everyone!

#rainbowweek5
#cookpadindia
As the name says, it is a tangy gravy made with tamarind, tomatoes and lady's finger with the added goodness of protein in the form of mutton. It can be made without the mutton also with absolutely no difference in taste at all. It still tastes great.
Enjoy Hyderabadi Cooking Everyone!

Read more

Hyderabadi Bhindi Gosht Sherwa (Okra in tangy gravy)

ZMA
ZMA @zesty5

#rainbowweek5
#cookpadindia
As the name says, it is a tangy gravy made with tamarind, tomatoes and lady's finger with the added goodness of protein in the form of mutton. It can be made without the mutton also with absolutely no difference in taste at all. It still tastes great.
Enjoy Hyderabadi Cooking Everyone!

#rainbowweek5
#cookpadindia
As the name says, it is a tangy gravy made with tamarind, tomatoes and lady's finger with the added goodness of protein in the form of mutton. It can be made without the mutton also with absolutely no difference in taste at all. It still tastes great.
Enjoy Hyderabadi Cooking Everyone!

Read more
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Ingredients

35 minutes
6 servings
  • 250 gmOkra or Bhindi cut into pieces
  • 400 gmMutton bone
  • 2 tspGinger garlic paste
  • 1 tbspSalt
  • 1 tspTurmeric powder
  • 1 tspCumin powder
  • 1 tspCoriander powder
  • 2 tspRed chilli powder
  • 3Onions thinly sliced
  • 5-6Tomatoes finely chopped
  • 3-4 tbspOil
  • 1/4 cupCoriander leaves finely chopped
  • 1/4 cupTamarind soaked in water
  • 3-4Green Chillies slit
  • 1/4 cupCurry Leaves
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Steps

35 minutes
  1. 1

    Heat Oil in a pressure cooker. Add Ginger garlic paste and Onions both. Saute until the raw smell disappears. Now add the Mutton along with the spices. Saute on a medium high heat. Now add Tomatoes and let them cook for a few minutes until soft and mushy on a low heat. Also add the Curry leaves.

  2. 2

    After about 15 minutes of cooking, close the lid with little water and pressure cook for 6-7 whistles. Let the pressure settle down on it's own before opening the lid. Meanwhile squeeze out the tamarind juice and keep aside. Add this juice to the cooker. Also add the Okra pieces. Cut each of it into 2 or 3 pieces depending upon the length. Throw in the slit Green chillies too.

  3. 3

    Cover with a lid and cook on a medium high heat. Let it cook well until the consistency is semi thick. Everything should be incorporated well and should get cooked. The consistency would become semi thick. If it's too thick, add some hot water. Adjust Salt and simmer. Garnish with chopped coriander leaves. The gravy should not be too thick nor too watery. Serve hot with Boiled Rice and Hyderabadi Tala huwa Gosht.

    A picture of step 3 of Hyderabadi Bhindi Gosht Sherwa (Okra in tangy gravy).
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ZMA
ZMA @zesty5
on April 09, 2020 22:33
Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.
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