Bhindi gosht…… a very beloved dish in Pakistani home cooking but not my favorite. There was a time when I would know my mother has cooked Bhindi & I will run to my Dado (grandmother) or Chachi (aunt) for something good to eat 😀 Then I got married and my husband loves bhindi so I had to cook for him. I knew how to cook it as I have seen my mother, my chachi & my dado cooking it but I never tried it. So when I cooked it for the first time, no one liked it 😀 as you know I am the master of only my favorite recipes 😀 I cooked bhindi only 4 times in my 13 year marriage. Then my bestie who is also a great chef, Sumaira told me this recipe and I cooked it for my husband & my brother (who also loves bhindi) in last Ramadan (2020) during lockdown and they both loved it ❤ I ate it too and I liked it. Then I add some of my own ingredients like anar dana, carom seeds & fenugreek leaves to make it more interesting and viola!

here we are….. the legendary recipe for Bhindi gosht is here. Try it and let me know ❤

Ingredients:

• 1 kilo lady finger/ bhindi (ends trimmed, cut into pcs)
• 1 kilo mutton (backstrap & chops)
• 7 – 8 medium onions, sliced
• 4 tomatoes, chopped
• 2 tbspns crushed ginger & garlic
• 4 – 6 moti desi green chillies/ 2 – 3 Bengali green chillies/ 2 – 3 Thai green chillies
• 4 tbspns freshly chopped coriander
• 1.5 cup oil (divided in 3 parts)
• SPICES
• Salt 1 tspn/ to taste
• 1 tbspn red chilli powder & flakes
• 1 tspn turmeric powder
• 2 cloves
• A generous pinch of dried fenugreek leaves/ kasuri methi
• 2 tbspns pomegranate seeds/ anaar dana (crushed to powder)
• A generous pinch of carom seeds (ajwain)
• 1 tbspn cumin powder
• 1 tspn coriander powder
• A generous pinch of garam masala

METHOD

1. Combine half of the onions, 1 tbspn ginger & garlic, 2 green chillies, salt, cloves, meat and a glass of water in pressure cooker. Mix and cook until the meat is tender. I cooked for 30 to 40 minutes in pressure cooker on medium heat. Open the pressure cooker and add the 2^nd part of oil. Stir fry the meat until there is no water remaining and the meat looks & onions look like masala. Remove from heat.
2. While meat is being cooked, take a part of oil in a wok and stir fry lady finger until it is light brown and the slime is gone. Take it out in a plate until needed.
3. Now in the same wok heat the 3^rd part of the oil and add 1 tbspn ginger garlic paste. Sauté’ until fragrant and add tomatoes. Cook for sometime on medium heat until the tomato is mushy. Add all the spices except fenugreek leaves, anaar dana, garam masala & carom seeds because we will add these spices at the end as over cooking fenugreek leaves spoils its taste and frangrance & anaar dana, garam masala & carom seeds together give a dark color to the curry.
4. Cook the tomatoes well, splash some water if needed. Cook until the oil starts separating from the curry. Add the remaining onions and stir fry until the onions are translucent.
5. Now add fried ladyfinger and mix. Sprinkle some garam masala.
6. Transfer the meat from the pressure cooker to wok of bhindi and mix. Sprinkle some coriander, leftover green chillies, fenugreek leaves, crushed carom seeds & anaar dana. Cover the wok and cook for 10 minutes on very low heat.
7. Serve hot with roti.