ATTIRACHI VENDAKKA (MUTTON WITH BHINDI)
Mutton 200 gm
Onion chopped 100 gm,
Tomato chopped 50 gm,
Vendakka (Bhindi) 50 gm
(Chopped to 2 inch length)
Ginger chopped 25 gm
Garlic chopped 25 gm
Green chilli chopped 20 gm
Curry leaves 1 sprig
Shallots sliced 6
Coconut oil (or any oil) 50 ml
Coconut milk 1 cup
Turmeric powder 1 tsp
Red chilli powder -2tsp
Coriander powder 1 1/2 tsp
Pepper powder 1/2 tsp
Fennel powder 1 tsp
Garam masala 1/2 tsp
Whole red chillies 4
Fennel seed 1/4 tsp
METHOD
Heat coconut oil, add fennel seeds, ginger, garlic, chopped onion, green chilli and sauté till they change to golden brown. To this add turmeric, red chilli and coriander powder, saute for 30 seconds. Add chopped tomato and sauté well. Put mutton cubes and mix it well, add water, pepper and fennel powder and cook it.
When the mutton is tender, add fried ladies finger (bhindi) and coconut milk. Mix it well, reduce the gravy, check the seasoning. Finally put tempering and mix together
For tempering: Heat coconut oil, crackle mustard seeds, red chillies, sliced shallots, sauté till brown, add curry leaves.
Recipe from Laly Mookan, Thrissur