From Maimoona Yasmeen’s Recipes
Boneless Mutton (medium size pieces) : 150 grams
Green Sorrel ( Chukke Ki Bhaji) : 7 medium sized bunches
Onions (small size) : 2
Tomatoes (medium size) : 2
Ginger Garlic Paste : 1 tablespoon
Salt : 1 teaspoon
Turmeric powder: 1/2 teaspoon
Red Chilli powder : 2 ½ teaspoon
Cooking Oil : 2 tablespoon
Split Bengal Gram(Chana Dal) : ½ teacup or 60 grams
Coriader : 1 bunch
Whole green chillies: 4
1. In a cooking saucepan, add split Bengal gram or chana dal and 3 cups of water. Close the lid and let it cook on medium flame for about 5 minutes and then simmer for 10 to 15 minutes so that it gets semi tender but not sticky.
2. Meanwhile, into a pressure cooker add mutton pieces, chopped onions, chopped tomatoes, ginger garlic paste, salt, turmeric powder, red chilli powder, cooking oil, one cup of water and close the lid. Mix well and pressure cook till 4 to 5 whistles on medium flame, approximately for 10 minutes.
3. Take out the lid and stir till the gravy gets dry or till the oil separates.
4. Add chopped green sorrel or chukke ki bhaji, mix well and close the lid. Pressure cook for 2 whistles on small flame to prevent burning, approximately for 5 minutes.
5. Take out the lid and stir for about 5 to 10 minutes till the gravy gets dry and the oil separates.
6. Add cooked split bengal gram along with the remaining water to the sorrel curry or chukke ki bhaji curry.
6. Add chopped coriander, whole green chillies , ½ cup of water and close the lid.
7. Simmer for 5 minutes.
Green Sorrel Mutton curry or Chukka Ghosht is ready. Serve with Plain Rice and Papad.