Mutton or Chicken with Sponge Gourd
This traditional Parsi-Gujarati dish combines tender mutton or chicken with sponge gourd (galka), a summer vegetable prized for its ability to absorb flavors. Unlike the ridged gourd, the sponge gourd has a smooth skin and a slightly sweeter profile, though it must be checked for bitterness before cooking. The meat is slow-cooked with caramelized onions, ginger, garlic, and aromatic spices, allowing the water released by the gourds to create a rich, flavorful gravy without adding much external liquid.
Ingredients
- 1 kilogram Mutton or Chicken (cut into pieces) (Quantity estimated based on vegetable proportion.)
- 1.5 kilograms Sponge Gourd (Galka) (Originally '3 seers'. Choose tender, seedless gourds.)
- 4 tablespoons Ghee (For frying.)
- 2 large Onions (sliced) (For the initial base.)
- 1 tablespoon Ginger paste (Quantity estimated.)
- 1 tablespoon Garlic paste (Quantity estimated.)
- 350 grams Small onions (whole or chopped) (Originally '0.75 seer'. Added with the vegetables.)
- 1 tablespoon Salt (Adjust to taste. Original specifies adding slightly more salt than usual.)
- 1 teaspoon Turmeric powder (Optional masala mentioned in text.)
- 1 teaspoon Black pepper powder (Optional masala mentioned in text.)
- 2 large Green chilies (finely chopped) (Optional masala mentioned in text.)
- 1 cup Fresh coriander (chopped) (Originally '2 bunches'.)
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Instructions
- 1First, cut a small piece of each sponge gourd (galka) and taste it to ensure it is not bitter. Discard any bitter ones. Peel the smooth green skin completely. Cut the gourds into thin, wafer-like round slices. Soak the slices in cold water while you prepare the meat.
- 2In a heavy-bottomed pot or tinned vessel, heat the ghee. Add the sliced large onions and fry until they turn a rich red color. Add the ginger and garlic pastes and sauté briefly. Add the mutton or chicken pieces and sear them well in the mixture.
- 3Drain the sponge gourd slices. Add them to the pot along with the small onions (whole or chopped), salt, turmeric, black pepper, green chilies, and fresh coriander. Mix everything thoroughly.
- 4Cover the pot tightly. If the meat is tender (like young chicken or lamb), it will cook in the water released by the vegetables. If the meat is tougher, you may need to add a little water or place water on the lid (dum style) to create steam. Cook over low heat until the meat is completely tender and the ghee separates from the gravy.
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