This signature Gowda dish goes best with ragi mudde or akki roti, but will be as delicious mopped up with ghee rice or chappatis, since it has a bit of gravy to go with, says Divya Prabhakar of the Bengaluru Oota Company. If you'd like to sample this dish first-hand at the restaurant (a Goya favourite, specialising in Gowda and Mangalorean cuisine) you can make a booking here. Or you can make it at home with the recipe below.
1/2 kg mutton, chop cut
1/4 dry coconut, grated
2 medium onions
1 small tomato, ripe
125 g green peas
1 fistful fresh methi
1 fistful fresh coriander
1 tbsp ginger-garlic paste
4 green chillies
1 tbsp black pepper
1/2 tbsp dhaniya powder
1/2 inch cinnamon
Salt, to taste
Grind the coconut, coriander, ginger-garlic paste, green chillies, black pepper, dhaniya powder, cinnamon & cloves to a fine paste.
Slice the onions and fry in a pan.
Add the chopped methi when the onions are transparent, and continue to fry till the onions become golden brown.
Add the ground masala and fry till the masala is cooked.
Add the chops, peas, big cubes of tomato, salt to taste along with water and cook over a medium flame till the meat is cooked.
Best enjoyed with ragi mudde, ghee rice, chappatis, or akki roti.
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