Ingredients:
Liver - 500 gms
Onions - 2
Ginger garlic paste - 1 tbsp
Green chillies - 5-6
Turmeric - 1/2 tsp
Red chilli powder - 1 tbsp
Salt to taste
Tamarind - lemon size
Cloves - 3
Cardamom - 2
Cinnamon - 2-3 sticks
Coriander leaves - small bunch
Oil - 2 tbsp
Method:
Liver - 500 gms
Onions - 2
Ginger garlic paste - 1 tbsp
Green chillies - 5-6
Turmeric - 1/2 tsp
Red chilli powder - 1 tbsp
Salt to taste
Tamarind - lemon size
Cloves - 3
Cardamom - 2
Cinnamon - 2-3 sticks
Coriander leaves - small bunch
Oil - 2 tbsp
Method:
- Wash and cut liver into pieces. Mix liver pieces, ginger garlic, salt, turmeric and chilli powder. Keep aside.
- Finely chop onions and green chillies.
- Heat oil in kadai, add cinnamon, cloves and cardamom and fry for few seconds.
- Add chopped onion and green chillies, fry till onions are brown.
- Add liver pieces and stir for 2-3 minutes then add enough water and close the lid. Cook till the pieces are tender.
- soak tamarind in hot water for 5 minutes then extract juice. Add required juice and chopped coriander to the curry and cook in low flame for 7-8 minutes.
- Serve with rice.
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