Bhindi Gosht ka Khatta is a simple yet flavorful semi-thick tangy gravy with tender mutton and okra. This comforting dish pairs beautifully with plain white rice, making it a perfect addition to any meal. If you’re looking for easy and traditional Eid recipes, this one definitely deserves a place on your festive menu!
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Understanding the Key Ingredients in Bhindi Gosht ka Khatta
- Bhindi – This refers to okra or ladyfinger, a green vegetable known for its soft texture and ability to absorb flavors well. In this dish, it adds a unique earthiness and amazingly soaks up the tangy gravy.
- Gosht – This means meat, usually referring to mutton (goat meat) or sometimes lamb. Preferably curry cut mutton pieces.
- Khatta – This translates to sour or tangy. The dish gets its mildly sour flavor from tamarind pulp and tomatoes. The sourness delicately balances the richness of the meat and spices.
- Sherwa (or Shorba) – This refers to the gravy or curry base of the dish. In Bhindi Gosht ka Khatta, the sherwa is semi-thick, mildly spicy with tangy undertone.
Bhindi Gosht Ka Khatta Sherwa
What makes Bhindi Gosht ka Khatta (Bendakaya Mutton Pulusu – in Telugu) truly special is its versatility and simplicity. It’s not just an everyday curry nor is it overly rich like some festive meat dishes. It sits right in between – perfect for a relaxed lunch with family.
Simple homestyle cooking recipe – nothing fancy, just pure comfort in every bite. The dish is especially popular in many South Asian households where vegetables are often combined with meat to create balanced, wholesome meals.
The word “khatta” refers to the tangy element in the dish, which come from tamarind pulp and tomatoes. This subtle sourness cuts through the richness of the mutton and adds a refreshing twist to the overall flavor.
No elaborate masalas or slow roasting. Just a handful of basic ingredients, careful cooking, and patience to let the flavors develop. Adding okra at the end, holds its shape and doesn’t get slimy, soaking up the spiced gravy beautifully.
Ingredients Notes
- Bhindi | Okra – A key vegetable in the dish. It adds a unique, earthy flavor and a soft, velvety texture to the dish. Absorbs the tangy gravy while retaining its soft texture when cooked properly.
- Gosht | Mutton – Refers to goat meat or lamb, typically curry-cut with bone for extra flavor. Cooked until tender, it forms the hearty base of the dish.
- Onion – Used as the foundation of the curry. Adds depth and sweetness in the gravy.
- Tomatoes – Adds slight tanginess and body to the curry. When cooked down, they blend into the masala, enriching the sherwa (gravy).
- Tamarind – The key to the khatta (tangy) flavor. Tamarind pulp is added at the end to bring a mild sourness that balances the dish.
- Garlic – Adds warmth and depth to the masala. Freshly crushed or paste works best to release maximum flavor.
- Coriander Seeds – Complements the tanginess and enhances the masala.
- Dry Coconut Powder (Optional) – Adds a slight nuttiness and thickness to the gravy if used. It’s completely optional and based on personal preference.
- Red Chili Powder – Provides heat and color. Adjust to taste depending on spice preference.
- Turmeric Powder – Adds a warm, earthy flavor and a golden color to the dish. It also helps balance the richness of the meat.
- Salt – Essential for enhancing all the flavors. Always adjust to taste.
- Oil – For sauteing the masala and spices.
Tangy & Comforting Side Dish
Eid-ul-Adha is that time of year when kitchens come alive. The aroma of slow-cooked meats, family recipes passed down for generations, and new dishes that become household favorites. While biryanis and kormas often take the spotlight, it’s the simpler, more rustic dishes that quietly win hearts at the dining table. One such gem is Bhindi Gosht ka Khatta Sherwa. A humble yet incredibly flavorful combination of tender mutton pieces and okra simmered in a subtly tangy tamarind gravy.
This dish isn’t showy. It doesn’t need elaborate garnishing or fancy presentation. What it offers instead is pure comfort. The kind of comfort that makes you reach for an second helping of rice. The okra, known for its mild flavor and velvety texture, pairs deliciously with mutton to juicy perfection. The slight “khatta” or sourness in the gravy – often from tamarind – lifts the dish and balances the richness of the meat, making every bite deeply satisfying.
Yield: ½ Kg
Bhindi Gosht Ka Khatta Recipe
A comforting and flavorful side dish made with tender mutton and okra simmered in a mildly tangy gravy. Perfect with steamed rice for a wholesome, homestyle meal.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- ½ kg Bhind | Okra | Lady’s Finger, cut into 1.5 inch pieces
- ½ kg Mutton, curry-cut pieces, clean and wash
- 2 Onion, finely chopped
- 1 Tomato, finely chopped
- ¾ cup Tamarind pulp
- 2 Cloves, 1 small piece Cinnamon
- 4 Garlic cloves
- 1 tbsp. Coriander seeds
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 2 tbsp. dry Coconut powder, optional
- Salt, to taste
- 4 tbsp. Oil
- 2-3 tbsp. minced fresh Coriander leaves
Instructions
How To Make Bhindi Gosht ka Khatta Sherwa Recipe
In a mixer jar, add half of sliced onion, tomato pieces, garlic cloves, coriander seeds, cloves and cinnamon stick. If using dry coconut powder, add it now. Make a fine paste of these ingredients by adding little water.
In a pressure cooker, add oil and when it is warm add remaining half of onion slices. Fry till translucent.
Now stir in above made masala. To this add red chili powder, turmeric powder and salt.
On medium flame, stir till oil starts to separate. To this add curry cut mutton pieces and stir, till all the pieces are nicely coated with masala.
Now add 2 cups (300 ml) of water and place the lid of cooker. Pressure cooker on medium flame for 6-8 whistles or till mutton turns tender.
Once the steam settles, open the lid and add okra pieces. Stir and add 100 ml of water and cook for one whistle.
When the pressure settles, remove the lid and add tamarind pulp and gently mix all the ingredients.
If you think water is less, then add 100-150ml of water. Cook on low flame till raw smell of tamarind wafts.
Check for salt and garnish with fresh coriander leaves and turn off the flame.
Notes
How to Make Tamarind Pulp at Home
Ingredients:
- Tamarind (seedless or with seeds) – 1 small lemon-sized ball
- Warm water – ½ to 1 cup
Instructions:
- Soak: Place the tamarind in a bowl and pour warm water over it. Let it soak for 10–15 minutes.
- Mash:
Once soft, use your fingers or a spoon to mash the tamarind and extract the pulp into the water. - Strain:
Strain the mixture through a sieve to remove fibers and seeds. Press with a spoon to extract as much pulp as possible. - Use or Store:
Use immediately or refrigerate in an airtight container for up to a week. You can also freeze it in small portions for longer storage.
Tip:
Adjust the water quantity based on how thick or thin you want the pulp.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 303Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 30mgSodium: 180mgCarbohydrates: 24gFiber: 6gSugar: 11gProtein: 11g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.