East Indian Mutton Khudi is a traditional curry that is loaded with flavor. This richer version of the local Maharastrian jungle khudi can be served with rice or foogias or chitaps, and a refreshing salad for a great meal!
East Indian Mutton Khudi is a traditional curry that is loaded with flavour, sometimes also referred to as jungle khudi in the Konkan belt. This healthy and delicious curry is made by most East Indian households and is a much-loved dish by local Maharashtrians like us.
While the traditional jungle khudi uses local masalas, we make mutton khudi with our famous East Indian bottle masala and has a lot of good ingredients and spices. It is easy to make, does not take too much time, and like most of our East Indian curries & dishes, it goes well with a variety of East Indian breads like foogias or chitaps, orias, and even hand breads.
So try my mom’s version of this traditional Mutton Khudi recipe and let us know how appetizing it turned out!
What Ingredients Do You Need To Make Mutton Khudi?
To make this delicious East Indian khudi you need mutton (pieces), onions, tomatoes, green chilies, bottle masala, garlic pods, ginger, salt, and oil.
Mint leaves, curry leaves and fresh coriander are optional for garnishing. Potatoes and coconut are other optional ingredients that can be added to make the dish richer and fuller.
How To Cook Mutton Khudi?
First, you find the goat and kill it, and chop it into nice medium-sized pieces. Or maybe let your butcher do that! Then you wash the mutton pieces and keep them aside for later.
Chop and cut all the ingredients that you need; like the onions, tomatoes, green chilies, mint and curry leaves, coriander, and ginger and keep ready for later. Keep the garlic pods whole, and do not remove the skins!
In a pressure cooker, add oil and heat. Add in the sliced onions and stir fry till slightly brown. Then add in the sliced tomatoes and cook for a few more minutes.
Next, add the slit green chilies and chopped ginger along with the whole garlic pods.
Next, add the East Indian bottle masala and mix well. If you don’t have bottle masala, use a 2:1 mix of chili powder and garam masala. That’ll get you nearly there! Add a little water and salt and allow it to cook on a medium flame for about 5 minutes.
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Once the spicy masala is cooked, add the mutton pieces and mix well. Add a little more water if required. Close the cooker and cook on a high flame for about 15 minutes.
And that’s it, your mutton khudi curry is ready! Garnish the curry with chopped coriander, mint, and curry leaves.
Cooking Tips & Tricks
- Keep the garlic pods whole, do not remove the skin.
- Cut and chop the ingredients before you put the cooker on the flame.
- Get some nice mutton bones and not only the meat, the bones add to the flavour.
- You can add potatoes to the curry.
- Coconut can be added for a richer flavour.
- Sprinkle with sour lime juice after cooking.
- Garnish with fresh coriander, finely chopped mint, and curry leaves after cooking.
- If you’re having guests over for a meal, serve with the boiled grams or potato chops for starters.
- Want seafood instead? Try a fish vindaloo!
- Want pork instead? Try a tamriad, vindaloo, or sorpotel!
FAQ’s About Khudi
What is Khudi?
Khudi is a traditional East Indian curry made with the special ethnic bottle masala, onions, ginger, garlic, and green chilies. Everyone’s version is a bit different with everyone adding their own ingredients.
What other Meats can be used for this curry?
You can make this khudi curry with chicken, gizzard, or beef as well.
How Long Can Mutton Khudi Be Stored?
Mutton Khudi can be stored in a covered vessel in the fridge for a few days and in a freezer for 3 to 4 months in an air-tight container.
Other East Indian Recipes You Might Like
- How To Cook East Indian Duck Moile (Curry)
- Chicken & Beaten Rice Tope
- Traditional Spicy East Indian Pork Vindaloo
- Mutton Lonvas Curry With Pumpkin
- East Indian Tomato Kusondi
East Indian Mutton Khudi Curry
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- 1 Kilogram Mutton Pieces
- 5 Tablespoons Oil
- 7 Onions Sliced
- 5 Tomatoes Long wedges
- 2 Green Chilies
- 2 inch Ginger Chopped fine
- 10 Garlic Pods
- 4 tablespoons Bottle Masala (East Indian Traditional Mix)
- 1 tablespoon Salt (to taste)
- 500 ml Water Or enough to cover the top of ingredients
- 10 drops Sour Lime Juice To squeeze on top after cooking
- 2 tablespoons Curry leaves Chopped
- 2 tablespoons Coriander Fresh and chopped
- 2 tablespoons Mint leaves Chopped
- 250 grams Coconut (Grated) Grated or small chunks
- 3 Potatoes Cut in quarters
- Wash the mutton pieces and keep them aside.
- Cut the onions, tomatoes, green chilies and ginger and keep ready for later.
- In a pressure cooker, heat oil and then add the sliced onions, and stir fry the onions for about 5 mins till golden brown.
- Next, add the sliced tomatoes and stir fry for 2 minutes.
- Then add the cut chilies, ginger and whole garlic pods.
- Add bottle masala, salt and a little water and cook for about 5 minutes.
- Once the masala is cooked, add the mutton pieces and more water till it reaches the upper level of the ingredients. All the items shouls be covered in water.
- Close the lid of the pressure cooker and cook on a high flame for about 15 minutes.
- Allow to cool. Then, open the lid and squeeze sour lime juice and mix well.
- Garnish with finely chopped mint and curry leaves and fresh coriander.
- Serve with chitaps or foogias!
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- Keep the garlic pods whole, do not remove the skin. They’ll be nice and juicy to suck on later.
- Cut and chop the ingredients before you put the cooker on the flame.
- Get some nice mutton bones and not only meat pieces, the bones add to the flavour.
- Coconut (grated) is optional to make the dish richer.
- Sprinkle with Sour lime juice once ready.
- Potatoes can be added to the curry.
- Garnish with fresh coriander, mint, and curry leaves once cooked.
- Serve with chitaps or foogias.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her community’s traditional recipes on the blog. And Abby is forever grateful!