Ingredients
1/2 kg Liver
4 tbsps Oil
3 Large sized onions chopped finely
4 tomatoes, chopped finely
1-2 tsp Turmeric powder
2 tsps Chilli powder
1-2 Tsp Coriander powder
1 to 2 tsps Salt, use as per instructions
For Green Paste
1 tsp Cumin seeds
4-5 Peppercorns
2-3 Green chillies
3“ Ginger stick, add more if needed
7-8 Garlic cloves
2“ Cinnamon stick
3-4 Cloves
¼ cup Coriander leaves
Squeeze of lemon or lime juice
Method
Cut the liver into small pieces, wash them and keep aside.
Grind all the ingredients listed under masala till it is a green coloured paste. Add a few teaspoons of water to make the paste finer. Keep aside.
Heat oil in a skillet, add onions and fry till they are soft and brown.
Add the tomatoes till they are mashed to a paste, keep the skillet on low flame throughout. It is important to be patient for these two stages. You can add water for the tomatoes to become a mash faster, however ensure that all the water is evaporated and tomatoes resemble a red masala like coarse paste, with oil oozing from it. Check for salt and spice, add as required
Put in the green paste and fry for a few minute on medium flame. Now add the chopped liver pieces and fry for 3 to 4 minutes on medium heat. Lower the heat and cover the pan. Allow it to cook in its own steam, do not add any water.
To check if the liver is cooked, break the liver with a spoon and see if it breaks easily, else allow it to cook for a couple of more minutes till it’s tender and easy to break. Squeeze half a lime's juice. Remove from the stove and serve.
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