The East Indian Community

Original Inhabitants of Bombay, Salsette & Thana.

Mutton Khuddi

Mutton Khuddi



1 Kg. Mutton (or Chicken or Beef)



4 medium sized Onions

4 green chilies

¼ Coconut in pieces or scraped



Heat 2 tbsps. Ghee or oil, fry the ground Masala well, and then add approx. 1 tbsp. of Bottle Masala. Add the cut (cubed) meat in pieces and fry. Add enough water and salt to taste. When cooked, add potatoes if required and squeeze sour lime or tamarind juice. If required add garam Masala for flavor.

Mutton Stew

Mutton Stew


1/2 Kg mutton or beef

2 onions – chopped fine,

2 potatoes – cut length wise,

1” ginger chopped fine,

2 green chillies  chopped fine,

4 flakes garlic chopped fine.


Dry grind : 2 cloves, 2 cardamons, 2” cinnamon



Cook 1/2 kg cut pieces of meat, till half done.

In another vessel warm a dessert spoon of ghee and fry the cut masala.

Stir in a teaspoon of flour.

Next add the meat and stir fry for a minute.

Add the spice powder and a little pepper powder too.

Pour in the soup.

Add the cut potatoes.

Add salt to taste.

Cook till done.






½ Kg. Mutton or Beef

¼ Kg. White Pumpkin, peel, cut into pieces, wash

8 flakes garlic, crushed

½ coconut juice

2 tablespoons Bottle Masala

tamarind to taste or amboshi

Salt to taste




Cut meat into pieces, wash, cook with little water and salt. In a vessel heat 2 table spoons ghee, oil fry the crushed garlic, do not brown. Add the Bottle Masala, fry for a few minutes. Add the pumpkin and stock from the cooked meat. When pumpkin is cooked, add the coconut milk, salt and the tamarind pulp. Simmer for a few minutes


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