Sunday 19 January 2014

Kolyaas ki shaak (Mutton curry)

  This Kolyaas ki shaak  specializes in seasonal  blend of vegetables and spices. This seasonal blend along with boneless mutton chunks yielded an 'best dish' back, at home.   With flavour-enhancers like  Dill leaves, hariboot/green garbazo beans, radhish, laal mirch/fresh red chillies, I must say that this is most delecious curry I ever had :P


It was my mother who few days back, pointed out the fresh dill leaves growing in clusters near parking slot of my flat, I really felt ashamed of not noticing them before.  All thanks to her :), I am using them very often :)  And green garbazo beans/hariboot,  sub-catagory of kabuli chana  made this shaak/curry more detectable with nutty texture.  You can also add imli extract, yielding to ambat shaak or sour curry, which would go ideal with hot rice.  




Overall, this curry is an seasonal Hyderabadi feast :)  We enjoyed them with hot dosa.  With pouring complements, all I can ask you guys is an try with smile :)

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients required

For temper
  • 2 tbspn of oil
  • 1 tsp rai/mustard seeds
  • 1 tsp jeera
  • 1/4 tsp methi seeds/fenugreek seeds
  • 3-4 garlic pods
  • Handful of curry leaves
  • 3 Slit, red chillies 
To be blended
  • 1/2 cup of finely chopped tomatos
  • 1 tsp ginger-garlic paste
  • 3/4 cup finely chopped coconut chunks
other
  • 1 cup of finely chopped onions
  • 1/2 cup of finely chopped tomatos
  • 1/2 tsp haldi/turmeric powder
  • Salt, to taste
  • 1 tsp chilly powder
  • 1 tsp sambhar powder
  • 1 tbspn dhanya powder
  • 1 tsp jeera powder
  • 1/2 cup of hariboot/green garbazo beans
  • 1 cup of thinly sliced radhish
  • 1 cup of finely chopped dill leaves
  • 250 gm of mutton boneless piece (Pressure cooked for 2-3 whistle, along with 11/2 cup water and pinch of haldi/turmeric powder)

Method

Heat oil in an pan and temper with rai, let them sizzle.  This is followed by all other ingredients under temper.




Now add onions and saute till they become transculent.


Now, add tomatos followed by all other spices.




Now throw in radhish and hariboot, followed by mutton along with stock.







Cover, and let them cook till radhish and hariboot gets done.  Simmer the flame for fifteen minutes.  Afterso, add blended coconut-tomato mix, followed by dill leaves.



Simmer for five minutes, check the seasoning and serve hot with rice/dosa


Linking this to CCC Challenge






15 comments:

  1. we hardly ever get green garbanzo here but whenever I get them, I grab - will definitely try this the next time I see them

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  2. Healthy preparation akka.thanks for sharing

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  3. Looks yummy ....it makes me hungry:)

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  4. Lovely curry arthy plus i really like the veggies added :)

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  5. That is a different mutton curry from normal one. Nutritious curry by adding veggies in this curry

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  6. Wow vegetable mutton curry looks awesome arthy.Seen dill leaves but never used them.Must be very very delicious .

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  7. delicious mutton curry.

    On-going event: South Indian cooking

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  8. This looks so yum and spicy...Loved every bit of it :)

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  9. I miss hariboot and Hyderabad this time of the year when hariboot is abundantly available.. My mom use to add it to almost all the curries, but dry and gravies but do not remember it in mutton curry. But I am sure it tasted great.

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  10. Green garbanzo beans & dill leaves are the highlight for me. Nice flavors going on, Arthy :)

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  11. Yum cuury. Cannot say I am a great lover of dill but will try its out minus the mutton of course.

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  12. good recipe with mutton I am pure veggie but def looks perfect for non veggies

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  13. Loving the curry Arthy plus the step by step pix made it more easy for me to make :)

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  14. wow one fingerlicking and mouthwatering mutton curry sis...

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