Kolhapuri cusine is very popular due to its extra spicy taste. Those who live spicy know what it tastes like. But there are recipes which are quiet suttle in the chilli content yet well-known in Kolhapuri cusine. One such dish is the famous PANDHRA RASSA.
I love mutton dishes prepared in various gravies. So this time decided to make a not so spicy mutton gravy using this PANDHRA RASSA.
So lets start. Main ingredient that goes into this dish is the PANDHRA RASSA , which you can make following the instructions through the recipe link.
Apart from that we need
- 1 kg mutton on bone.
- Salt to taste
- 1 cup water
- 1/2 teaspoon turmeric powder(haldi).
- 1 tablespoon cooking oil
In a broad pan/kadhai, heat some oil. To this add turmeric powder. Add salt and mutton pieces. Saute on high flame for about 3 minutes. Now heat 1 cup of water,add to the mutton and bring it to a boil. Lower the flame, cover the pan and cook until mutton is almost done(Meat starts leaving the bone) .
Now add this cooked meat to the prepared PANDHRA RASSA and cook for another 10 minutes.Garnish with green coriander. Serve hot with roti and rice.