Recipe Contest Winner: Keri Kanda ma Gosth

By No comments

Congratulations to our member
Mahrukh Mogrelia

Click here to Enter Contest.

by Mahrukh Mogrelia

1 kilo mutton with bones
7 ripe Alphonso mangoes,peeled and keep mango whole.
1 tbsp ginger garlic paste
1 tbsp green chile garlic paste
1 tbsp Kashmiri chile powder
1 tbsp sambhar masala
1 tsp curry powder
1 tsp turmeric powder
1 tsp sugar
2 inch cinnamon

5 cardamom
Salt as per taste.

For gravy:
Half cup brown caramelized onion, barista.
Half kilo small onions/pearl onions, peeled kept whole.


In broad pan,patiyo heat 7 tbsp oil,add whole spices,stir,add both paste n add mutton along with pearl onions. Stir nicely,till mutton is roasted then add all dry masala, brown onions,slow fire and add warm required water and let it simmer for 15-20 minutes.

Then shift to pressure cooker and keep all peeled mangoes on top.Cook mutton as per your timing,approximately 15 minutes more in cooker. Let it cool .

First remove mangoes,simmering gravy on fire if not thick.Assemble n serve hot with chappati.

Bon Appetite

#ParsiCuisine #PCFridayFiesta

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

Ask Rita