Ingredients:
- Chicken liver-1 lb
- Mustard Seeds- 1/2 tsp
- Cumin- 1/2 tsp
- Onion-1 medium size finely chopped
- Tomato-1 small finely chopped
- Red chilli powder-1 tsp
- Coriander powder- 1 tsp
- Cumin Powder-1/2 tsp
- Garam masala powder-1/2 tsp
- Ginger Garlic paste-1 tbsp
- Turmeric powder-1pinch
- Whole spices-each 1 piece
- Salt-adjust to taste
- Coriander leaves- finely chopped (Garnish)
Procedure:
- Wash the liver properly in lke warm water and apply some turmeric to it.
- In a cooker add cook liver along with whole spices, little salt and little water for 2 whistles and switch off the flame.
- Once the pressure is released open the lid and take the liver and chop it into medium sized pieces.
- Keep the water separated from the boiled livers aside.
- In a separate pan put some oil and add mustard and cumin seeds to it. Let them splutter, then add the chopped onions and fry them on medium flame.
- Once the onions are transperent and cooked, add ginger garlic paste and fry for some more time until the strong flavour leaves.
- Add all the malalas, and stir the mixture on low flame so that masalas do not burn.
- Now add the water from boiled livers. Close the lid and allow the mixture to get cooked well.
- Once the mixture is cooked properly add the chopped livers, tomatoes, coriander leaves and salt.
- Close the lid and let liver get cooked well with the masalas.
- After 5 min lower the flame and fry the livers for few minutes so that the extra water is evaporated.
- Turn off the stove and serve hot with rice or chapatis and enjoy.
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