Plant used: Gundelia Tournefortii
- 1 kg Gundelia heads washed and thoroughly trimmed
- 400 g cubed mutton meat
- 1 medium onion finely chopped
- 2 tablespoons oil
Method of Preperation
- Fry onion in pre-heated oil until golden in color.
- Add meat, sauté until slightly browned.
- Add water, salt and pepper and cook until done.
- Sauté Gundelia in oil until slightly browned.
- Add the sauteed Gundelia to meat and broth and cook for 15 minutes.
- Serve with rice and yoghurt.