Ingredients
* Pakki Imli (Ripe Tamarind): 1 handful
* Bhendi (Ladies’ Finger):* 100 grams
* Mutton : ½ kg (500 grams)
* Pyaz (Onions): 5
(Tomatoes) ¼ kg (250 grams)
* Haldi (Turmeric Powder): 1 tsp
* Namak (Salt): 2 tsp
* Lal Mirch Powder (Red Chilli Powder): 2 tsp
* Kashmiri Red Chilli Powder: 1 tsp
* Adrak Paste
* Ginger-Garlic Paste: 2 tsp
* (Cooking Oil): 5 mini cups
* (Coriander Leaves)
* (Curry Leaves)
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Method
Step 1:Soak the pakki imli (ripe tamarind) in warm water for 10–15 minutes, then mash it with your fingers and strain it to extract the tamarind water. Set it aside.
Step 2:In a pressure cooker, directly add the ½ kg mutton, 5 sliced onions, ¼ kg chopped tomatoes, and 2 teaspoons ginger-garlic paste.
Step 3:Add the dry spices directly into the cooker: 1 teaspoon haldi, 2 teaspoons namak, 2 teaspoons red chilli powder, and 1 teaspoon Kashmiri red chilli powder.
Step 4 :Pour the 5 small cups of oil directly over the mutton, onions, tomatoes, and spices. Mix everything together thoroughly inside the cooker.
Step 5:Close the pressure cooker lid and cook on medium to high heat for 5 whistles or until the mutton is soft and tender.
Step 6 :Open the lid and turn the heat to medium. Roast (bhunno) the mixture very well until the water dries up, the tomatoes and onions blend into a smooth masala, and the oil separates completely.
Step 7:Add the 100 grams of small-cut bhindi (okra) into this roasted mutton masala and stir gently.
Step 8:Pour in the prepared pakki imli (tamarind) water and mix well.
Step 9:Add the fresh chopped coriander and curry leaves.
Step 10:Bring the curry to a good rolling boil over medium-high heat until you see the oil begin to separate and rise to the surface.
Step 11:Once it is boiling well, lower the flame completely and let it simmer until the gravy becomes nicely thick (gaada)As per your choice.
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