Ingredients
- Pani (Water): 1½ glasses
- Gosht (Mutton): ½ kg
- Pissi laal mirchen (Red chilli powder): 2 tsp [level]
- Zardy ka rung (Yellow food colour): ⅛ tsp
- Haldi (Turmeric powder): ½ tsp
- Dhaniya (Coriander) powder: 1 tsp
- Namak (Salt): 1½ tsp
- Piyaz (Onion): 1 large
- Tamater (Tomatoes): 2 medium
- Oil: almost ½ cup
- Lehsan (Garlic) paste: 1 tsp
- Adrak (Ginger) paste: 1 tsp
- Lauki (Bottle gourd): ½ kg
- Pani (Water): 2½ glasses [as required]
- Sabz mirchen (Green chillies): 3
- Sabz dhaniya (Green coriander): 2-3 tbs
- Garm masala (Whole spices) powder: ½ tsp
Method
Step 1: Add Pani (Water), Gosht (Mutton), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Zardy ka rung (Yellow food colour), Piyaz (Onion), Tamater (Tomatoes), mix, cover and cook under pressure at medium to low flame for 8 minutes. Uncover when steam is fully removed and cook at medium flame till almost all water evaporates.
Step 2: Add Oil, mix and cook till oil separates. Add Lehsan (Garlic) paste, Adrak (Ginger) paste and mix well.
Step 3: Add Lauki (Bottle gourd), mix and cook for 30-40 seconds. Add Pani (Water), mix, cover and cook under pressure for 1 minute. Add Sabz dhaniya (Green coriander), Sabz mirchen (Green chillies), Garm masala (Whole spices) powder and mix well.
Ready to serve.