Mutton bone brinjal kulambu

Ingredients

       Mutton bone                                                      ½ kg

       Brinjal                                                                 2 no

       Tomato                                                                1 no

       Small onion thin sliced                                     6 no

       Coriander powder                                             2 tsp

       Chili powder                                                       1 tsp

       Garam masala powder                                      ½ tsp

       Ginger, garlic and small onion paste              2 tsp

       Coriander leaves                                                 for garnish

       Required salt

For grind

       Grated coconut                                                 ¼ cup

       Khus khus                                                          ½ tsp

       Cashew nut                                                        5 no

       Fennel seeds(sombu)                                       1 tsp

For seasoning

       Fennel seeds                                                      ½ tsp

       Kal pasi                                                               ½ tsp

       Curry leaves                                                      1 sprig

       Gingely oil                                                          2 tbsp

Method

1. 1. First grind the given items in a fine paste. Keep it aside.

              2.Heat a pressure cookware with 1 tbsp of oil. Once oil heats add washed mutton bone. Saute well. Then add ginger garlic paste. Saute well. Then add tomatoes. Mix it well.

              3.Then add all the powders and enough water. Pressure cook for  4 to 5 whistles.

            4.Heat another vessel with 1 tbsp of oil. Add seasoning items. And then add sliced onion and sliced brinjal. Saute well.

            5.Then add cooked mutton bone gravy, coconut paste and salt. Add enough water to get kulambu consistency. Let it boil. Once the gravy cooks well, switch off the flame. Garnish with coriander leaves.

                                    

                                                          Serve it with white rice.