INGREDIENTS
* Liver - 300 gm
* Onions - 2
* Red Chillies - 4
* Little Aniseed
* Turmeric powder - 1 pinch
* Cardamoms - 3
* Fenugreek powder - 1 pinch
* Fresh coconut - 1/2
* Curry leaves - 1 sprig
* Ginger - 1 inch piece
* Vinegar - 1 tbsp
* Vanaspati - 2 tbsp
* Salt - to taste
* Water - 150 ml
METHOD
1) Roast and grind red chillies and cardamom.
2) Grind aniseed
3) Grate coconut and grind to a fine paste.
4) Put liver into cooker with salt and water.
5) Heat vanaspati in a pan.
6) Add curry leaves, chopped ginger and onion.
7) When onion becomes golden brown, add coconut, red chillies, turmeric, fenugreek, aniseed, garlic and liver (without water).
8) Fry all masalas and liver for 3 minute.
9) Add the liver water.
10) Simmer for 5 minute with vinegar.
* Liver - 300 gm
* Onions - 2
* Red Chillies - 4
* Little Aniseed
* Turmeric powder - 1 pinch
* Cardamoms - 3
* Fenugreek powder - 1 pinch
* Fresh coconut - 1/2
* Curry leaves - 1 sprig
* Ginger - 1 inch piece
* Vinegar - 1 tbsp
* Vanaspati - 2 tbsp
* Salt - to taste
* Water - 150 ml
METHOD
1) Roast and grind red chillies and cardamom.
2) Grind aniseed
3) Grate coconut and grind to a fine paste.
4) Put liver into cooker with salt and water.
5) Heat vanaspati in a pan.
6) Add curry leaves, chopped ginger and onion.
7) When onion becomes golden brown, add coconut, red chillies, turmeric, fenugreek, aniseed, garlic and liver (without water).
8) Fry all masalas and liver for 3 minute.
9) Add the liver water.
10) Simmer for 5 minute with vinegar.
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