Temphe with Punde Pale / Mutton with Punde Pale aka Gongura

Our recent India visit meant a lot of good eating. My brother-in-law who disputes my argument that Karnataka is mostly known for its vegetarian cuisine treated us to this dish. My sister was a thorough vegetarian before her marriage and now she loves non-vegetarian. So, 'love' does change one's food preference :). My BIL, well I often refer to him as my cousin rather than the distant sounding 'BIL', has been very gracious sharing this recipe with me. He hails from Bellary which is in the northern part of Karnataka, so this recipe makes it even more exotic. Honey gorged on this one and called it manna from heaven. Despite repeated attempts I failed to eat.. i still feel vegetarian is the best. My sister's Toge+rice+ghee is the proof..Toge..That reminds me.. Got to get the recipe from her.

Vegetarians, the Temphe version follows....

Here it goes ...courtesy Sudhir my dear BIL..

Pundee Pale (Gongura)     3 bunches 
Chuke pale             1 Bunch (I cannot get a more familiar term for this..May be it is a regional specialty)
Sabakshi pale (Dill leaves)      1 Bunch
Green Chillies          7-9
Mutton                  ½ Kg   (Temphe 1/2 lb will do cut into strips)
Onion                    1 big
Turmeric powder    ½ Spoon
Salt                    to taste
Expeller pressed Ground nut oil  3-4 tbsp
Fresh ground Paste of coriander leaves, Garlic and ginger 3 tbsp


METHOD:

• Coarsely chop all the three leafy vegetables and dump it in a thick bottomed pot along with green chilles. Add a cup of water and cook on low flame. When the mixture is through cooked,  mash it using a { Dal gotni (device used to mash the dal)} a masher.
• Take freshly cut mutton pieces in a vessel. Add oil, turmeric, sliced onion and Ginger-garlic-coriander masala. Cook on low for about 15 minutes (stir occasionally).
• Add one glass of water (200 ml) and allow it to boil. Simmer and cook till the meat is tender. Add more water if all the water has evaporated and the meat is still tough.
• Once the meat is cooked and tender, add the mashed paste of leafy vegetables. Simmer on low flame for 10 mins.
• Serve it hot, goes well with plain rice and jawar rotis.

Note; If the mutton in not tender and water is hard use raw or dried Papaya flowers and   pre cook mutton  oil, turmeric, sliced onion and Ginger-garlic-coriander paste with little water in a pressure cooker for 2 to 3 whistle.


Vegetarian version with Temphe:

Pundee Pale (Gongura)     3 bunches 
Chuke pale             1 Bunch (I cannot get a more familiar term for this..May be it is a regional specialty)
Sabakshi pale (Dill leaves)      1 Bunch
Green Chillies          7-9
Temphe                 1/4 Kg   ( cut into 1/4 " strips)
Onion                    1 big
Turmeric powder    ½ Spoon
Salt                    to taste
Expeller pressed Ground nut oil  3-4 tbsp  + oil for deep frying

Method:

• Deep fry the Temphe till it is golden in colour, remove from heat and drain on a paper towel.
• Coarsely chop all the three leafy vegetables and dump it in a thick bottomed pot along with green chilles. Add a cup of water and cook on low flame. When the mixture is through cooked,  mash it using a { Dal gotni (device used to mash the dal)} a masher.
• Heat oil in a thick bottomed pot throw in the turmeric, sliced onion and Ginger-garlic-coriander masala. Cook on low till fragrant about 15 minutes.
• Stir in the mashed paste of leafy vegetables. Simmer on low flame for 15 minutes.
• Toss in the fries Temphe. Mix gently. Bring it to gentle boil and turn off the heat.
• Serve hot with Jowar roti..