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| Self cooking photograph |
| mutton mince | 1/2kg |
| green mangoes | 3-4, peeled & cubes |
| sugar | 1/2tsp |
| ginger/garlic paste | 1tbsp |
| onion | 1small, thinly chopped |
| mint leaves | half bunch, chopped |
| green chillies | 8, chopped |
| ginger julienne | 1piece, 2inches |
| red chilli powder | 3tsp |
| cumin powder | 1tsp |
| coriander powder | 1tsp |
| turmeric powder | 1/2tsp |
| salt | to taste |
| oil | 2tbsp |
Method:
Heat oil and fry onion till transparent.
Add garlic/ ginger paste and saute until onions turn brown.
Add mutton mince, red chillies, cumin powder, coriander powder, salt, turmeric powder and saute for 5min.
Now add 1 glass of warm water and put on pressure for 15 min or until the meat is tender.
Release pressure and add young green mango cubes. Let it tender in the same water.
Add mint leaves when water is getting dry, saute very well until oil separates from gravy.
Now add green chillies and sugar, mix thoroughly.
Simmer for another 3min on a very low flame before serving.
Serve hot with chapati or any bread.
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Thank you:)