Mansha  Tarkari ( Usual Odia Homely Style)
( Goat meat)
(For 2-3 serves) with oil quantity restricted to a very low level
Wash 2 medium sized potatoes with jacket(skin) and chop into 2-3 logs each. Heat  1-2 tbsp of mustard oil in the body of a pressure cooker ( in which the curry will be prepared). Fry the potato chunks well covering with the lid in between. Keep aside the fried potatoes.
Add 2-3 tbsp more of mustard oil to the Cooker. Add 1 tsp sugar, 1 tejpatta, 1-2 dalchini sticks, 2-3 cloves and 3-4 whole black peppers. Add 1 small onion ( sliced), 2-3 green cardamoms roughly crushed and fry till brown. Add OGG paste (2 onions+ 7-8 big garlic cloves  + 1 inch ginger). Saute a bit and add turmeric powderred chilli powder( ½ tsp or to taste), ½ tsp dalchini powder and salt. Saute for 4-5 min on medium to low fire. Take care not to burn.Add chopped tomato ( ½ of a small – very less) and fry on low to medium fire till oil separates and it leaves nice  aroma. Keep sprinkling drops of water as masala gets fried to prevent burning because of less oil. After masala is sauted brown for about 10-15 mins, add mutton( ½ kg). Sprinkle a few drops of water, if needed and saute well, intermittently covering the lid – for about  15mins. When mutton gets half-cooked and nicely sauted, the whole mix looking reddish brown and leaving oil, add 2-3 cups of water, fried potatoes and close the lid of the pressure cooker. Cook on high flame for one whistle; then on sim- total for 12 mins after closing the lid. Switch off gas and allow cooker to cool normally.
Open the lid and put back on burner. Let it boil a bit; adjust water & salt, as needed for gravy. Switch off. Flavour with a dash more of dalchini powder and small elaichi powder (or a freshly made ground paste of cinnamon, green cardamom, cloves and a few pepper). Cover. Serve hot with rice/roti.
Variation:
i. Especially in Puri, instead of using only mustard oil, a combination of mustard oil, vegetable ghee and pure ghee is used for sauteing the spices, which gives away a pretty different and nice flavour & gorgeous look to the curry. However, to avoid bad fat, only mustard oil can be used.
ii. dhania powder( 1 tsp), jeera powder( 1 tsp) and ½ tsp garam masala powder may be added to masala as the OGG paste starts leaving oil.
iii. Along with potato, large chunky pieces of raw papaya or quarters of cabbage can also be added.
iv. Instead of fried potato, raw potato halves can be added while adding water for gravy. Tastes as good.

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