LADIES FINGER MUTTON GRAVY

INGREDIENTS:-

1. Mutton              500 gms
2. Ladies finger     250 gms
3. Onion                1 big
4. Chilly powder   3 tsp
5. Dhania powder  2 tbsp
6. Turmeric            1 tsp
7. Tamarind            4" piece 
8. Ginger-garlic     1 tbsp
9. Garam masala    2 tsp
10. Salt                     3 tsp
11. Water                  3 cups
12. Oil                      2 tbsp

FOR SEASONING:-

1. Fennel seeds       1 tbsp
2. Curry leaves        handful
3. Ghee                    1/2 cup

METHOD:-

• Wash mutton for 3 times and add turmeric, 1 1/2 tsp of salt, ginger-garlic, and 2 cups of water.
• Pressure cook for 4 whistles. Wash ladies finger, drain water, and spread on kitchen towel to dry.
• Cut ladies finger to 1" pieces, cut onion to small pieces. 
• Soak tamarind in 1 cup of water. Extract the tamarind juice.
• Heat oil and fry ladies finger, adding 1 1/2 tsp salt on a low flame, fry until oil coats, and half-cooked.
• Open the lid of the pressure pan and add fried ladies finger, tamarind water, chilly powder, garam masala, and dhania powder. Cook on a low flame for 5 minutes.
• Heat ghee in another Kadai, add fennel seeds, saute onion till translucent, add, curry leaves and fry till crisp.
• Add to the gravy and close the lid for 5 minutes.
• Serve hot with chapati.

NOTE:-

• Scraped coconut can be added, fry while adding curry leaves.