My mom and grand ma use to prepare mutton (goat/lamb) curry with brinjal (baby eggplant) and potato and also I have shared those recipes with you. But this curry is completely different when I heard through one of my friend that they use to prepare mutton curry with Ridge gourd and also she told me to give a try. I too gave a try, the curry was awesome and the ridge gourd very delicious when combined with mutton.
It goes out well with steamed rice and dosa. Let us move on to the recipe…
- Mutton – 500 gm (with bones)
- Ridge gourd – 300 gm
- Turmeric powder – ¼ tsp
- Chili powder – 1 ½ tsp
- Onion – 2 nos (100 gm)
- Curry leaves – a string
- Grated Coconut – 4 tbsp
- Cumin seeds – 2 tsp
- Mustard seeds – ¼ tsp
- Fenugreek / Methi seeds – ¼ tsp
- Ginger-garlic paste – 1 tbsp
- Salt to taste
- Oil – 1 tbsp
- Clean and chop the mutton pieces into medium size.
- Peel and chop the ridge gourd to medium size.
- Peel and finely chop the onions.
- Pressure-cook mutton pieces along with ¼ tsp of turmeric powder, 1 tsp of chili powder, salt with a cup of water for three whistles.
- Heat oil in a kadai, add in mustard, fenugreek (methi) seeds and curry leaves. Wait until they crackle.
- Take coconut, cumin seeds together in a blender and blend them to a fine paste by adding little water.
- Add in the onions and ginger-garlic paste, cook until the onions turn transparent.
- Pour in the grounded masala and cook until the raw smell goes off.
- Add in the ridge gourd followed by little salt and turmeric powder, cook for few mins and pour in a cup of water, wait until it begins to boil.
- Now add in the boiled mutton pieces along with the water, sprinkle the leftover chili powder.
- Cover with the lid and wait until it the ridge gourd is well cooked and the curry thickens and the oil floats on the top.
Serve hot with steamed rice, dosa or chapathi.