500 g (1.1 lb) Liver (kaleji), cut into 1 cm pieces
4 tbsp (60 g) 2 oz Vegetable oil
a pinch Asafoetida (hing)
Salt to taste
2 Cloves (laung)
1 tsp (2 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
2 tsp (4 g) Aniseed (saunf) powder
1/2 tsp (1 g) Ginger powder (sonth)
1/2 tsp (1 g) Garam masala
1/4 cup (50 g) 1 3/4 oz Tamarind (imli), extract
2 Green chillies, slit
4 tbsp (60 g) 2 oz Vegetable oil
a pinch Asafoetida (hing)
Salt to taste
2 Cloves (laung)
1 tsp (2 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
2 tsp (4 g) Aniseed (saunf) powder
1/2 tsp (1 g) Ginger powder (sonth)
1/2 tsp (1 g) Garam masala
1/4 cup (50 g) 1 3/4 oz Tamarind (imli), extract
2 Green chillies, slit
method
1. Heat the oil in a pan; add the liver, asafoetida, salt, and cloves. Saute for 4 - 5 minutes on low heat.
2. Mix the red chilli powder in a little water and add to the liver. Stir briskly over high heat for a few seconds.
3. Add the remaining water, aniseed powder, ginger powder, and gararn masala. Cook till the water is reduced to half.
4. Add the tamarind extract and green chillies. Cook till the oil surfaces. Remove from heat and serve with bread or rice.
2. Mix the red chilli powder in a little water and add to the liver. Stir briskly over high heat for a few seconds.
3. Add the remaining water, aniseed powder, ginger powder, and gararn masala. Cook till the water is reduced to half.
4. Add the tamarind extract and green chillies. Cook till the oil surfaces. Remove from heat and serve with bread or rice.
serving amount
serves: 4 - 6
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