1. Wash mutton and marinate with salt, chilli powder, turmeric and ginger garlic paste.

2. Chop onions and green chillies long and thin.

3. Peel bottle gourd and cut into medium size pieces.

4. Wash chanadal and cook with boil water and grind until smooth.

5. Grind all masala ingredients into fine powder.

6. Heat oil in a pan and add onions and green chillies and fry them until brown then add mutton and bottle gourd pieces. Pour some water, close the lid and cook until mutton gets soft.

7. Add the chanadal paste, tamarind water, coriander leaves, curry leaves and masala powder and cook for few more minutes. Remove from heat and serve with biryani.

Note: You can add brinjal, carrot pieces also with bottle gourd pieces.