Chikni Turai Gosht/Sponge Gourd with Mutton

Ingredients

• 1 kg Sponge Gourd or Chikni Turai
• 500 gm Mutton bone-in
• 2 tbsp Ginger Garlic Green Chilli paste
• 1 tsp Salt
• 1/2 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 4-5 slit Green Chillies
• 1 small bunch chopped Coriander Leaves
• 1 tbsp Kasuri Methi
• 2-3 chopped Onions
• 3 tbsp Oil

Steps

1. Peel and wash the vegetable thoroughly. Slice or chop it thinly and keep aside. To a pressure cooker, add oil and saute the onions on a low heat. Also add ginger garlic paste and green chillies. Saute them all until done. The raw smell of the onions should diminish. Now add the rest of the spices along with the mutton bone-in. Mix well and keep cooking on a low heat with a lid on for nearly 5 minutes. After done pressure cook it with some water. Do not add more of it.
2. Pressure cook this for 7-8 whistles or until done. Let the steam settle down on it's own before opening the lid. Now is the time to add sliced sponge gourd or ghiya turai. Since this veggie is done pretty much quickly. Keep an eye on it. Keep the heat on a high only. Adjust salt and throw in some Chopped coriander leaves too. It will be done in 10 minutes. As it leaves a lot of water, do not add much while cooking the mutton.
3. Keep the heat on a high and cook until all the water that has been released dries up. Do not dry it up fully. This is a semi dry sabzi. Keep checking in between and mix with light hands only taking care not to break the tender turai slices. Garnish with some sun dried fenugreek leaves or kasuri methi. It gives a lovely flavour.
4. Serve it piping hot right away. Enjoy!