Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy. You have probably heard of the traditional Bhindi Gosht (okra and meat curry), but have you ever had it as a soup? Bhendi gosh ka sherwa hyderabadi recipe. This dish of Bhindi Gosht Qorma goes perfect as main dish in lunch time.

This is one of the popular dishes in hyderabadi cuisine usually made with okra and mutton added to it and in hyderabad, mutton is. Hyderabadi Dahi Bhindi or Shahi Dahi Bhindi Masala is easy and delicious Okra/ladies finger/vendakkai curry made in onion-tomato and yogurt/curd sauce or gravy. This is easy Okra curry (bhindi sabzi) that goes well with steamed rice, simple pulao or roti/paratha. You can cook Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy

You need 250 gm of Okra or Bhindi cut into pieces.
Prepare 400 gm of Mutton bone.
You need 2 tsp of Ginger garlic paste.
Prepare 1 tbsp of Salt.
You need 1 tsp of Turmeric powder.
Prepare 1 tsp of Cumin powder.
It's 1 tsp of Coriander powder.
It's 2 tsp of Red chilli powder.
It's 3 of Onions thinly sliced.
Prepare 5-6 of Tomatoes finely chopped.
It's 3-4 tbsp of Oil.
It's 1/4 cup of Coriander leaves finely chopped.
Prepare 1/4 cup of Tamarind soaked in water.
It's 3-4 of Green Chillies slit.
You need 1/4 cup of Curry Leaves.

Bhendi aur Ghost ka khatta salan, the mutton/lamb and the okra combination is very popular in Hyderabad (India) and other parts of Indian region For Bhendi ghost I have used onion tomato and coconut as a base apart from tamarind which has a tangy taste, the combination of meat and okra. Bhindi gosht or bhindi ka salan is a hearty meat curry that is made with succulent pieces of bone-in mutton, okra, onions, tomatoes and a few spices. It is one of those very popular mutton dishes that tastes excellent with naan or steamed white rice. Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce.

Hyderabadi Bhindi Gosht Sherwa Okra in tangy gravy step by step

As the name says, it is a tangy gravy made with tamarind, tomatoes and lady's finger with the added goodness of protein in the form of mutton. It can be made without the mutton also with absolutely no difference in taste at all. It still tastes great. Happy Cooking Everyone!.
Heat Oil in a pressure cooker. Add Ginger garlic paste and Onions both. Saute until the raw smell disappears. Now add the Mutton along with the spices. Saute on a medium high heat. Now add Tomatoes and let them cook for a few minutes until soft and mushy on a low heat. Also add the Curry leaves..
After about 15 minutes of cooking, close the lid with little water and pressure cook for 6-7 whistles. Let the pressure settle down on it's own before opening the lid. Meanwhile squeeze out the tamarind juice and keep aside. Add this juice to the cooker. Also add the Okra pieces. Cut each of it into 2 or 3 pieces depending upon the length. Throw in the slit Green chillies too..
Cover with a lid and cook on a medium high heat. Let it cook well until the consistency is semi thick. Everything should be incorporated well and should get cooked. The consistency would become semi thick. If it's too thick, add some hot water. Adjust Salt and simmer. Garnish with chopped coriander leaves. The gravy should not be too thick nor too watery. Serve hot with Boiled Rice and Hyderabadi Tala huwa Gosht..

Dahi Bhindi is simply delicious, and easy to make. This goes well with Jeera Rice, or You can make so many different dishes using this gravy. Instead okra use potatoes, paneer, green peas, mix vegetables, or any vegetable you have. This tangy dish tastes great with hot Chapatis (Indian flatbread) and Lehsuni Daal (garlic flavored lentils). Add the tomatoes, yogurt and salt to taste and mix well.