Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hyderabadi arvi gosht ka khatta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
How to Make Arvi Gosht Ka Khatta Salan- Colocasia Sour Curry at Home from Maimoona Yasmeen's Recipes. YOU CAN ALSO REACH US ON : Youtube Subscribe. Arvi Gosht ka Khatta Salan tayyar hai.
Hyderabadi Arvi Gosht ka Khatta is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Hyderabadi Arvi Gosht ka Khatta is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook hyderabadi arvi gosht ka khatta using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Arvi Gosht ka Khatta:
- Make ready 1/2 kg Colocasia or Arbi
- Take 1/2 kg Mutton Bone-in
- Prepare 6-7 Tomatoes chopped
- Take 2 tsp Salt or to taste
- Take 2 tsp Red chilli powder
- Prepare 1/2 tsp Turmeric powder
- Take 1 tsp Cumin powder roasted
- Get 1 tsp Coriander powder roasted
- Make ready 2 tsp Ginger garlic paste
- Prepare 2 Sprigs Curry Leaves
- Make ready 1 small bunch Coriander Leaves finely chopped
- Take 4 tbsp Oil
- Get 1 lemon sized ball of Tamarind
- Take 3 Onions thinly sliced
Till ka khatta is made of till called (sesame seeds) it a sour kind of preparation especially made in Hyderabad. Curries/Gravies, Mutton/Lamb Meat Recipes, Non Vegetarian Recipes. I love arvi ghosht ka salan. Its been ages I didn't have it.
Steps to make Hyderabadi Arvi Gosht ka Khatta:
- Wash and peel the skin of the colocasia with a kitchen knife. Alternately, you can also boil them for about 8-10 minutes and then easily remove the skin.
- Oil your hands before doing so, as this will prevent from any itching whatsoever. Cut each horizontally into two from the centre. Heat Oil in a pressure cooker.
- Add Curry leaves at first and then sliced Onions with Ginger garlic paste. Saute it well until the raw smell fades away. Now add Mutton pieces. Next add in all the spices too. Cumin and Coriander seeds should be roasted slightly before pounding.
- Next, add finely chopped tomatoes and allow it to simmer. Cover and cook on a low heat for 10 minutes. Now close the lid and pressure cook on high for 8 whistles or until done. Once the pressure settles down on it's own, add the tamarind water. Tamarind should be soaked in about a cup of water and then squeezed to take out the pulp. Add more water if desired.
- Adding tamarind should be according to your family's preference. Feel free to add more or less. Allow it to simmer again for around 20 minutes. The gravy should be semi thick. Do not make it watery. If there's lot of water, allow it reduce by cooking on a high heat. Serve this hot with Rice, Phulkas or Chapatis.
Your post is making me miss my mum even more now! Til Ki Chutney Recipe or Hyderabadi Khichdi Ka Khatta is yet again a very famous Hyderabadi special khatta made to be eaten only with Khichdi in Hyderabadi cuisine. Bhendi aur Ghost ka khatta salan, the mutton/lamb and the okra combination is very popular in We call our curries with different names at home, for example we call Bhendi aur gosht ka mittah saalan (Okra You can prepare bhendi gosht with the same ingredients I have used in arvi ka khatta saalan. Tala hua gosht is a Hyderabadi dish which is nothing but mutton fry taken as a starter or eaten along with dal and rice. This crispy fried gosht is most commonly dish made in Hyderabadi households.
So that is going to wrap it up with this special food hyderabadi arvi gosht ka khatta recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
