Gongura Mamsam. Gongura Mamsam recipe from Sulekha Curry Leaf. About Gongura Mamsam Recipe: Venture into the heart of Andhra Pradesh to unearth a cuisine which is reputed to be the spiciest of all! Chef Srinivas Rao shares his recipe of a spicy Andhra mutton curry.
Gongura Mamsam is a delicious Indian recipe served as a Curries.
Find the complete instructions on Bawarchi.
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You can have Gongura Mamsam using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Gongura Mamsam
- Prepare of mutton with bones.
- Prepare of gongura pickle.
- It's of ginger-garlic paste.
- You need of yoghurt.
- It's of salt.
- You need of turmeric powder.
- Prepare of red chilli powder.
- It's of coriander powder.
- It's of oil.
- You need of onions, chopped.
- You need of curry leaves.
Pobierz to zdjęcie Gongura Mamsam teraz. Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Bez ludzi, które można łatwo i szybko pobrać. Gongura mamsam is a spicy lamb curry. See recipes for Gongura Mamsam too.
Gongura Mamsam step by step
- Marinate the mutton with yogurt, gongura pickle, ginger-garlic paste, 1 sprig curry leaves and all the dry spices for 2-3 hours..
- Heat oil in a pan and saute the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and cook, covered on a low flame till dry. Keep stirring at intervals..
- Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Switch off the flame and transfer to a serving bowl..
- Serve along with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati..
Gongura is a plant, Roselle (Hibiscus sabdariffa), grown for its edible leaves in India. These leaves are used in south central Indian cuisine to impart a tart flavour. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura pachadi recipe or gongura chutney.
