Firstly, let's blend shallots along with cumin, fennel, cardamom, cinnamon, cloves, red chilli powder, coriander powder, turmeric powder and pepper powder into a smooth paste.
Add little water if required while grinding.
Wash the meat, drain and take it in a pressure cooker.
Along with that, add shallots, ginger garlic paste.
If you like coconut pieces in the chukka, then add some finely chopped coconut pieces.
With this, I have taken 2 tomatoes and salt. You can even skip this step if you do not like tartness in the chukka.
Add the ground spice paste and add a cup of water. Cover the cooker and cook on high flame for a whistle and then simmer the stove and cook for 12 minutes.
Once the steam is completely released, keep it seperate.
Now, heat oil in a heavy-bottomed pan, preferably iron Kadai.. Then start by tempering mustard seeds, curry leaves followed by sliced onions.
Allow the onions to become translucent.
Then pour the mutton gravy along with this and simmer till the gravy is nearly dry.
Add more pepper powder at this stage if you prefer spicy chukka.