Bhendi Ka Khatta Salan | Okra & Meat Curry | Instant Pot Recipes

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Bhendi Ka Khatta Salan is an okra and goat meat curry, and gets its signature flavor from tamarind water. Tamarind water, or "khatta", is used in a variety of Hyderabadi dishes and is a staple in our homes. It is made by soaking pieces of tamarind in water, then squeezing out the juices and straining the liquid. This liquid, or khatta, is then added in different amounts to different dishes. This Okra curry is one of the many ways we enjoy our Okra. Try it out!

Ingredients:
1.5 lb goat meat
2 small onions, thinly sliced
1 tbsp ginger garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
2 tbsp neutral oil
1.5 cup tamarind water
8-10 curry leaves
3 slit green chilies
Small bunch chopped coriander

Directions:
1. In an instant pot or pressure cooker, add 2 thinly sliced onions, 1 tbsp ginger garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric powder, salt to taste, 1.5 lb goat meat, and 2 tbsp neutral oil.
2. Add 3/4 cup water, and mix well. Close the lid, if using an instant pot set the valve to sealing, and pressure cook on high pressure for 12-15 minutes. If using a classic pressure cooker, cook for 4 whistles.
3. Once safe to do so, open the lid and check to make sure your meat has cooked almost completely through. Switch the Instant Pot to saute mode, and cook this mixture down until the water dries out and oil is released.
4. Add okra pieces, 1/2 cup water, and cover and cook this, stirring occasionally, for 5 minutes.
5. Add 1.5 cup tamarind water, 2 cups of water, 8-10 curry leaves, 3 slit green chilies. Cover and let this cook for 10-15 minutes.

Garnish with coriander leaves and serve!

Tips/Notes:
1. If you do not have an instant pot or pressure cooker, add all the ingredients from step 1 along with 1/2 a cup of water to a pot and cook on medium high heat until it dries out and oil is released. Then, add 3/4 cup water, cover and allow it to come to a boil. Once it reaches a boil, cook on medium low for 30-40 minutes or until the meat has cooked through. Once cooked through, add Okra and allow it to cook in the water that remains from cooking the meat through, if there isn't water left over then you can add 1/2 a cup. Follow step 5 as written.

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