Chicken Liver - 350 g (wash it well, remove any odd bits, sliced thinly)
Ginger Garlic Paste - 2 tsp
Chilli Powder - 2 tsp
Turmeric - 1/2 tsp
Water - 1/4 cup
Cook these in daaka/ utensil on medium-low heat for 15 mins, keep it covered.
Rice-bran Oil - 6 tbsp
Curry leaves - 2 sprigs (preferably nice fresh ones)
Bay leaves - 2 no.
Green chillies - 4 (sliced lengthways)
Shallots - 2 large (sliced thinly)
Salt - to taste
Home-made Masala Powder - (scroll down to see)
Coriander leaves - handful (chopped finely)
1) Heat oil in a medium deep flat nonstick pan on medium heat, once heated add bay leaves, green chillies and curry leaves fry for few mins or until green chillies are nicely fried.
2) Add shallots and fry until golden brown.
3) Add cooked liver pieces along with the liquid and salt to taste, fry until all liquid gets evaporated.
4) Add masala powder and coriander leaves and fry for 5 mins and switch off.
Serve with Sambhar or Bellam Charu and Plain white Rice.
Home-made Masala powder:
Coriander seeds - 2 tsp, Poppy seeds - 1 tsp, Whole cloves - 3, Cardamom - 3, Cinnamon - 3 small pieces, Black Pepper Corns - 1 tsp - Grind these in coffee grinder and use all the masala powder for above dish.
© 2009 by Rajani Rayudu