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Bhindi Gosht ka Saalan or Okra and Mutton Curry

Ayesha Khan from India

20 minutes
Cooks in
45 minutes
Country of origin

I do not have a fancy story to go with this dish. We are simple Indian Pashtoons and for us this dish represents family dinners, consumed modestly, after a tiring day at work or school. It is a simple summer curry dish. It represents all our days of tireless striving to make a living only to return home to a loving family, our mother’s warm embrace and our father’s gentle guidance. It remind me of countless summer nights of my childhood, sitting on the bamboo mat on the floor, helping my mother lay the table, with rotis (flat Indian bread), salad, yogurt, chutney and bhindi gosht, usually also accompanied with some dry mixed vegetables tossed in oil and spices. It represents my family of six, ladling out the gosht curry in our enamel bowls, topping it with some fresh salad and feasting on it with our rotis.
This is the dish of my father and forefathers. This is the dish that is wholesome yet modest. It comes to us from several generations experimenting with regional cuisines and blending Pashtoon traditions from their roots in Afghanistan, with the rich treasure trove of spices and vegetables that India has to offer. This dish, thus blends the Pashtoon love for meat with the Indian summer tradition of consuming spicy vegetable curries with roti. I do not know any non-Pashtoon families in India who make this dish and it is thus very unique to my culture and people.
This dish also represents to me, my memories with my grandmother in my ancestral town of Rampur, a sleepy little hamlet in north India. It reminds me of summer vacations spent playing in the daalan or big open verandah, of sleeping in outside under the stars, with a huge mosquito net, little lessons in cooking I received from my aunts and the delicious food they made for me. The memories this dish evokes in me, are countless yet each one of them is precious to me. These are stories I wish to pass onto my children. I wish to keep the legacy alive. This is a dish which gives me hope that I will.


  • fresh okra – chopped in medium pieces (500 grams)
  • fresh mutton – small pieces with bone (500 grams)
  • onion paste
  • ginger garlic paste
  • 1 tablespoon red chilli powder
  • 1 tablespoon turmeric
  • finely sliced onions
  • 1 tablespoon coriander powder
  • Salt to taste
  • 3 Big Tablespoons of Vegetable oil
  • 3 Green chillies
  • water


  • In a pressure cooker, add the vegetable oil and let it heat up on a medium flame
  • Add the finely sliced onions and cook till golden brown
  • Add the clean pieces of mutton and cook for ten minutes till the meat acquires a golden colour
  • Once the meat is ready, add the onion paste and ginger garlic paste and mix well
  • After one minute, add the chilli powder, turmeric, coriander powder and salt along with 2 cups of water and stir well.
  • Let this whole concoction of meat and spices cook well for atleast 8 minutes on medium flame. Continue stirring the pot and don’t let the gravy settle. It should cook till the gravy turns a deep shade of orange and the consistency is less runny.
  • Close the lid of the pressure cooker and let it cook for ten minutes – around 8-10 pressure cooker whistles on low flame.
  • Open the lid and use a fork to check if the meat is tender. Mix well again.
  • Add the chopped okra to the meat curry. Stir well. Let it cook for 5 minutes.
  • Add the green chillies and give the pot a good stir.
  • Cover the pot and let it simmer, while the okra cooks and soaks up the gravy. This will take around ten minutes.
  • Uncover the pot, give the curry a good mix and serve hot in a big glass bowl with Rotis (Indian bread)


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