Giya tori gosht(Sponge gourd with mutton)

Name: Giya tori gosht(Sponge gourd with mutton)
Total time: 2700 s
Yield: 4 to 5 servings
Cuisine: Pakistani
Ingredients: 750 gm sponge gourd; 500 gm mutton; 1/3 cup oil; 1 tsp salt; 1 teaspoon red chilli powder; 1 tsp termeric powder; 1 tabsp coriander powder; 1 tsp cumin seed; 2 medium onion; 1 tabsp ginger paste; 1 tabsp garlic paste; 3 large tomatoes; 3-4 whole green chillies for garnishing; fresh coriander for garnishing

Humaira Saleem @huma03004147

Lahore

#paknig.sponge gourd(ghiya tori one of my favourite vegetable.i used to cook frequently.I love this veggie when cook with mutton or chicken.try it you will love this amazing and yummy recipe.

Humaira Saleem @huma03004147

Lahore

#paknig.sponge gourd(ghiya tori one of my favourite vegetable.i used to cook frequently.I love this veggie when cook with mutton or chicken.try it you will love this amazing and yummy recipe.

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Ingredients

45 minutes

4 to 5 servings

750 gmsponge gourd
500 gmmutton
1/3 cupoil
1 tspsalt
1 teaspoonred chilli powder
1 tsptermeric powder
1tabsp coriander powder
1 tspcumin seed
2medium onion
1tabsp ginger paste
1tabsp garlic paste
3large tomatoes
3-4whole green chillies for garnishing
fresh coriander for garnishing

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Steps

45 minutes

1

Put mutton onion g g paste tomatoes, all spices except cumin seed.in pressure cooker.add 2 cup water.
2

Cover and tight the lid.cook for 20 minutes after start whistle of cooker.
3

You can cook in a pan by adding 3 to 4 cup water for 45 minutes or until meat tender.
4

Wash the sponge gourds.peel and cut in round pieces
5

After 20 minutes of whistle.turn off flame.let the pressure cool down.open lid add oil and cumin seed.bhonifi until oil saparates.
6

Now add sponge gourd.cover and cook for 20 minutes on low heat.dont add water because sponge gourds have thier own water.it will tender quickly.
7

When tender and water evaporate.oil will saparate. add green chilli cook for 1 more minute.
8

Serve hot by garnishing fresh coriander.serve with bread naan paratha.