Karina Sharma
To make this 500g mutton, 1 onion, 2 tomatoes, 2 green chilies, 1 tbsp ginger-garlic paste, tamarind extract, coriander leaves, spices.
Wash and cut the Dondakaya into thin slices or rounds. Set aside.
Heat oil in a pan, add cumin & mustard seeds and let the seeds splutter.
Add ginger-garlic paste and sauté until the raw smell disappears. This is where the aroma starts building.
Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften.
Add sliced Dondakaya, stir to coat with spices, and cook for 10-15 minutes on medium heat, stirring occasionally.
Garnish with fresh coriander leaves. Serve hot with rice or roti.