Gongura Mutton

Wash the gongura leaves thoroughly and cook them in a small amount of water for 5 minutes until wilted. Blend into a coarse paste and set aside.

Marinate the mutton pieces with turmeric, half the red chilli powder, ginger paste, garlic paste, and salt for at least 30 minutes.

Heat oil in a pressure cooker over medium-high heat. Add mustard seeds and cumin seeds; let them splutter. Add dried red chillies and curry leaves.

Add finely sliced onions and fry until golden brown, about 10 minutes.

Add the remaining ginger-garlic paste and sauté for 2 minutes until fragrant.

Add chopped tomatoes and cook until soft and oil separates, about 5 minutes.

Add the remaining red chilli powder and coriander powder, stir well and cook for 2 minutes.

Add the marinated mutton and sear on high heat for 5 minutes, turning to brown all sides.

Add the gongura paste and slit green chillies. Mix well to coat the mutton. Add 200 ml water, close the pressure cooker, and cook for 4–5 whistles on medium heat.

Open the cooker once pressure releases, check tenderness, and simmer uncovered for 10 minutes to thicken the gravy. Adjust salt and serve hot with steamed rice.