Iam not very fond of liver but when I saw this recipe , I had to try it and wow, my whole outlook changed... it was so yummooo!!!! I was smiling as I read her post about how skinny she and her sis and bro were, and how her dad used to make this to make them fat!!!! I still remember those skinny days of yours, Maya and I feel its a blessing !!!! Ive made little changes as I didnt have pearl onions, but well, its almost the same otherwise!!!
Mutton Liver: 1/2 kg
Onions: 2 diced
Garlic: 10 cloves or 1 pod
Ginger: 1.5 inch
Green Chillies: 4
Pepper corns: 3 tsp
Fennel: 1 tsp
Turmeric Powder: 1/2 tsp
Chilly Powder: 1.5 tsp
Coriander Powder: 2.5 tsp
Curry Leaves: 2 sprigs
Mustard: 1/2 tsp
Dried red chilly: 1
Coconut oil: 2 tbsp
Salt: as required.
Chop the liver pieces and soak it in water in which 2 tbsp vinegar has been added for about half an hour.
Wash and drain it in a colander.
Grind the fennel and pepper corns in a dry grinder and then add the garlic, green chillies and ginger to it and run the grinder again so that it is crushed well. Keep this aside
Heat oil in a frying pan and splutter the mustard and dried red chilly.
Throw in the onions and curry leaves abdsaute till onions are light brown in colour.
Now add the crushed mix of fennel, pepper corn, garlic, green chilly and ginger.
Saute till raw smell is gone and it slightly changes colour.
Add all the masalas and stir till oil separates.
Add half cup water and required salt and bring to a boil.
Add the liver pieces and cook on low flame for 20 minutes.
Check if it is cooked well, if not, again sprinkle some water and let it get cooked.
Now open the lid and stir fry on medium heat till the dish turns dry and the liver is coated with the masala.
Add curry leaves and half teaspoon pepper powder and mix well.
Keep it closed for some more time after you take it from the stove.
Serve with rice, chappati or as a starter.
Recipe from: here