Gongura Mamsam Recipe

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chukkan leaves – 1 bunch
gongura leaves – 4 bunches
mutton – ½ kg
oil – 2 tbsp
onions – 2, sliced
chilli powder – 1 tsp
coriander powder – 1 tsp
turmeric powder – 1/4 tsp
salt – to taste
green chillies – 20 or to taste
ginger garlic paste – 1 tbsp
cloves – 4
cinnamon – 3-4 pieces
For Seasoning:
oil – 2 tbsp
mustard – 1 tsp
black gram (urad) dal – 1 tsp
red chili – 1, broken in 2 pieces

Clean and chop the greens. Cut mutton into 1″ pieces.
Heat 2 tbsp of oil in a pressure cooker. Add onion and two slit green chilies. Fry till onion is brown.
Add ginger garlic paste and fry. Add mutton, chili powder, coriander powder, turmeric powder and salt.
Add water and pressure cook for 15 minutes. Mean while powder cloves and cinnamon.
Cook greens with reaming green chillies and salt. Cool and grind to a paste.
Heat reaming oil, season with mustard, black gram dal and red chili.
Add the green paste and fry well.
When the mutton is cooked add the clove and cinnamon powder and fried paste.
Simmer for 5 minutes. Serve hot with steamed rice.

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