1In a pressure cooker, heat oil and add mustard seeds, cumin seeds, and curry leaves. Sauté until aromatic.

2Add chopped onions and green chilies. Cook until onions are golden brown.

3Add ginger-garlic paste and sauté until the raw smell disappears. Add turmeric powder and mix well.

4Add the goat meat and sear on high heat for 5-7 minutes.

5Add red chili powder, coriander powder, and garam masala. Mix well, then pour in 2 cups of water and salt.

6Close the pressure cooker and cook on medium heat for 6-8 whistles or until the meat is tender.

7In a separate pan, cook gongura leaves with a little water until they soften. Mash into a coarse paste.

8Combine the gongura paste with the cooked mutton and simmer for another 10 minutes. Adjust salt and spices as needed.

9Serve hot with steamed rice or ragi mudde (millet balls).