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Kheemeyache Goleyacha Bhatt & Bhindi Sabzi


METHOD:

Take 750 gms of mutton kheema
Add 1 tsp garlic & ginger paste each
1/2 tsp of turmeric powder
1 tbsp of red chilli powder
2 tbsp of kanda lasun masala
1/4 cup of finely chopped coriander
1/2 cup of wheat flour
Add more if needed
Add salt to taste
Knead the mixture really well and make lemon sized balls
Heat 1 cup of oil
Fry the mutton balls


For Rice
Heat 1/2 cup of ghee
Add whole spices accordingly like cloves, Cinnamon, Star anise, Cardamom, Mace
Add 2 onions sliced
Sauté till they are soft pink and translucent
Add 1/2 tsp of ginger paste
1/2 tsp of garlic paste
Add 1/2 tsp of turmeric powder
1 tbsp of red chilli powder
2 tbsp of kanda lasun masala
Mix it well
Keep the flame on medium to low
Add 1/2 kg of basmati rice washed and soaked for 1/2 an hour
Mix it well
Add the stock
Add 1/2 cup of freshly chopped coriander
Adjust salt accordingly
Give it a final stir
Let it cook to 70%
Add the mutton gole
Cover & cook till the rice is done
Shut the flame and let it rest for 15-20 minutes

For stock
1/2 kg mutton
Marinate with dahi, ginger garlic paste, turmeric, 1/2 litre water and pressure cook it
Add coriander


For bhakri
Take 1/2 kg of jowar aata
Add 2 cups of hot water to the aata
Knead the dough



For Bhindi Sabzi
Take 1” ginger
7-8 cloves of garlic
Chop them roughly
Add 10 green chillies
Add 3-4 dry red chillies
Grind/crush it to a coarse paste with no water

Heat 2-3 tbsp of oil
Splutter 1 tsp of cumin seeds
Add 2 tomatoes finely chopped
Add crushed ginger garlic & chillies
Sauté the masala for 2-3 minutes
Add 1/4 cup water to this
Mix it well
Add 750 gms of bhindi, washed, pat dried and cut into 1”
Mix it well
Add 2 onions chopped
Add 1/2 cup of roasted peanut powder
Add salt to taste
Reduce the flame
Add 1 cup of finely chopped coriander
Add 1.5 tbsp lemon juice
Add 2 tsp of sugar
Give it a good mix
Cook the bhindi





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Produced by- Shashank Alshi, Shivani Jaiswal & Team



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