Bhindi Ghost

Ingredients

• • Mutton - 500 grams
  info: assorted cuts
• • Onions (grated) - 3
• • Ginger paste - 1 ½ teaspoons
• • Garlic paste - 1 ½ teaspoons
• • Tomato puree - 2 tablespoons
• • Dahi/Curd - 3 tablespoons
• • Oil - ½ cup
• • Jeera powder/Cumin seeds powder - 1 teaspoon
• • Chilly powder - 1 teaspoon
• • Dhania powder/Coriander powder - 1 teaspoon
• • Khus khus/Poppy seeds (powdered) - 1 teaspoon
• • Salt - as required
• • Bhindi/Ladies finger - 250 grams

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Ingredients For Bhindi Stuffing

• • Chilly powder - ½ teaspoon
• • Amchurs/Dried mango powder - ½ teaspoon
• • Jeera powder/Cumin seeds powder - ½ teaspoon
• • Garam masala - ¼ teaspoon
• • Salt - ¼ teaspoon

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Method

• 1. Mix together all the spices for stuffing the bhindi.
• 2. Make deep slits on one side of the bhindi and fill with the spice mixture.
• 3. Heat oil in a frying pan and fry the bhindi for 5 minutes. Drain and keep aside.
• 4. Pour the hot oil into a heavy bottomed pan and fry the grated onions until golden brown.
• 5. Add the ginger and garlic pastes and fry for 2-3 minutes.
• 6. Add the mutton pieces and roast until browned.
• 7. Add dahi & tomato puree. Add salt, chilly powder, jeera powder, dhania powder and powdered khus khus.
• 8. Cook over medium heat until masala is thick and the fat has separated.
• 9. Add 1 cup of water and simmer until mutton is tender.
• 10. Add the fried bhindi and cook for 10 minutes.
• 11. Garnish with coriander leaves and serve hot with boiled rice or pulao.