Hyderabadi Turai Gosht
Hyderabadi Turai Gosht

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, hyderabadi turai gosht. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Hyderabadi Turai Gosht is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Hyderabadi Turai Gosht is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have hyderabadi turai gosht using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hyderabadi Turai Gosht:
  1. Take 1/2 kg Ridge Gourd or Turai
  2. Prepare 400 gm Mutton bone-in
  3. Take 1 tsp Salt
  4. Take 1 tsp Red chilli powder
  5. Prepare 1/2 tsp Turmeric powder
  6. Take 1 tsp Cumin powder
  7. Prepare 2 Green chillies finely chopped
  8. Prepare 1/4 cup Coriander leaves finely chopped
  9. Get 3 tbsp Oil

Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried. Add the meat and cook again to let the water dry. When meat is almost done add, Turai (Zucchini). Other Urdu cooking recipes and video cooking recipes are also available online.

Steps to make Hyderabadi Turai Gosht:
  1. Peel and wash the vegetable thoroughly. Slice it thinly and keep aside. To a pressure cooker, add Oil and saute the Onions on a low heat. Also add Ginger garlic paste and Green chillies. Saute them all until done. The raw smell of the onions should diminish. Now add the rest of the spices along with the Mutton bone-in. Mix well and keep cooking that on a low heat with a lid on for nearly 5 minutes. After the time's up, close the lid of the cooker after adding in some water. Do not add more of it
  2. Pressure cook this for 7-8 whistles or until done. Let the steam settle down on it's own before opening the lid. Now is the time to add sliced Ridge Gourd or Turai. Since this veggie is done pretty much quickly. Keep an eye on it. Keep the heat on a high only. Adjust Salt and throw in some Chopped Coriander leaves too. It will be done in 10 minutes. As it leaves a lot of water, do not add much while cooking the Mutton.
  3. Keep the heat on a high and cook until all the water that has been released dries up. Keep checking in between and mix with light hands only taking care not to break the tender Turai slices. Garnish with some Sun dried Fenugreek Leaves or Kasuri methi. It gives a lovely flavour.
  4. Turai is the Hyderabadi wors for Ridge Gourd. And this is the most loved side dish. It goes well with both Rotis and Rice. It can also be served with Phulkas and Pooris. I usually serve it with Boiled Rice and Khatti Daal. This combo is great. It can be cooked without Mutton too. In that case, add finely chopped Tomatoes. Do not add more water to this veggie while cooking. Try it for your loved ones and friends. Happy Cooking Everyone!

Baghare Baigan, Mirch Ka Salan (chillies in a creamy gravy) and Ambada (a mutton dish) are other famous Hyderabadi dishes. Chugar is a dish made of mutton, chicken and other vegetables. Baghare Baigan is a dish made of brinjal, peanut, coconut, til seeds and tamarind pulp. Hyderabadi cuisine also boasts of a fair number of sweet dishes. Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the native cooking style of the Hyderabadi Muslims, and began to develop after the foundation of the Bahmani Sultanate, and more drastically with the Qutb Shahi dynasty around the city of Hyderabad, promoting the native cuisine along with their own.

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