Mete chorchori with a twist

Dearest hubby loves  liver curry aka ‘mete chorchori’. I usually made it using chicken liver but this time he has asked for mutton liver and here it is. I have used bit of mustard paste into the masala and it gave a wonderful twist in the taste without giving you the signature mustard flavor which we liked. Another step I have taken here is soaking the liver in milk for some time before cooking. I got this tips in one of the web sites but not sure its use. May be it lends a bit of tenderness to the liver.

Ingredients:

  • Mutton liver -300 gm
  • Milk – 1/2 cup
  • Onion – 4
  • Ginger – 2 inch
  • Garlic – one whole
  • Potato – 1 big, cut into cubes
  • mustard powder – 1 small sache
  • Salt, sugar, turmeric powder, red chilli powder, garam masala powder
  • Mustard oil
  • Ghee
  • Gandharaj lebu( this is the twist)

 

Method:

Wash and cut the liver into bite siE pieces and soak in milk for an hour.

Discard the milk. Add ghee in a pan and then fry the liver chunks with salt and turmeric in batches.

Now in the same pan, add the potato cubes with salt and turmeric and fry till golden from all sides.

Now in the same pan, add some mustard oil. When it is smoking hot, add the bayleaf and then 3 chopped onions with a pinch of sugar. Fry thoroughly.

Next blend the ginger, garlic and the remaining onion into a paste. Add it to the pan. I have also added one spoonful of tomato ketchup as I was out of tomatoes.

When the raw smell is gone and oil starts coming out of the mixture, add turmeric, salt, red chili powder and garam masala powder. Fry well.

Next goes the mustard powder which I have soaked in water with a pinch of salt for 30 minutes. Incorporate the mustard into the masala quickly.

Add a cup of water and once it starts boiling, add the fried liver pieces along with potato cubes.Mix well.

Cook over low flame till the water evaporates, liver and potatoes are cooked nicely and the oil starts coming out.

You may need to adjust the seasoning if required. Finish it with a dash of garam masala powder and sqeeze a lemon segment ( gandharaj lebu) at the end. This hint of fragrant lime juice will give this dish a totally new dimension, I promise.

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