This is very tasty, spicy peppery recipe. In Malabar region people love to take this with plain rice though it can go well with Porotta or Chappatti.
Goat liver – ½ kg
Finely chopped Onion – 3nos
Finely chopped tomato – 3nos
Grated ginger – ½ tsp
Grated garlic – ½ tsp
Green chilies – 3nos
Oil – 3tsp
Salt – as rqd
Turmeric powder – ½ tsp
Coriander powder – 3tsp
Kashmiri chilly powder – 1tsp
Garam masala – 1tsp
Pepper powder - 2tsp
Fenugreek powder -1/2 tsp
Mustard seeds – 1/2tsp
Curry leaves – as rqd
Finely chopped cilantro (malliyila) – a few
Finely chopped shallots (optional) – 2-4tsp
Pepper powder -1/2 tsp
Dry red chilly – 2nos
Oil – 4tsp
How to Prepare
=►Heat 3tsp of oil in a pan and add chopped onion into it.
=►Once it is half fried add grated ginger & garlic into it and keep on stirring.
=►Stir it till the raw smell of garlic goes off.
=►Next add all spices and sauté it well for 30sec on sim flame.
=►Add tomato along with liver into it and add salt for taste (no need to add any water).
=►Mix it properly and let it cook in sim flme for 15-20min.
=►Close it with a lid so that vapors stay in it and water automatically comes.
=►Mix it well after opening the lid .Make it to a medium flame.
=►Keep on stirring it for another 15 min. Now it is ready for frying.
=►Heat 4tsp of oil in a pan add mustard seeds and allow it to splutter.
=►Add dry red chilly, curry leaves and shallots into it and fry it.
=►Then add cooked liver and pepper powder into it and keep on stirring
on medium flame for 10-15mins.
=►Garnish with chopped cilantro and serve as a dish with Rice, Porotta or any …