500 g (1.1 lb) Liver (kaleji), cut into 1 inch cubes
4 tbsp (60 ml) 2 fl oz Vegetable oil
250 g (9 oz) Potatoes, peeled, cut into 1 inch cubes
100 g (3 1/2 oz) Tomatoes, finely chopped
4 Cloves (laung)
a pinch Asafoetida (hing)
Salt to taste
1 tsp (2 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
2 Green chillies
4 tbsp (60 ml) 2 fl oz Vegetable oil
250 g (9 oz) Potatoes, peeled, cut into 1 inch cubes
100 g (3 1/2 oz) Tomatoes, finely chopped
4 Cloves (laung)
a pinch Asafoetida (hing)
Salt to taste
1 tsp (2 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
2 Green chillies
method
1. Heat the oil in a heavy-bottomed pot; add the liver, potatoes, tomatoes, cloves, asafoetida, and salt. Cook, stirring occasionally, till the liquid dries and the oil separates.
2. Mix the red chilli powder in a little water and add to the liver. Stir for a few seconds, then add the remaining water and bring to the boil.
3. Put in the ginger powder, aniseed powder, and green chillies. Cook till the gravy thickens a little. Serve hot.
2. Mix the red chilli powder in a little water and add to the liver. Stir for a few seconds, then add the remaining water and bring to the boil.
3. Put in the ginger powder, aniseed powder, and green chillies. Cook till the gravy thickens a little. Serve hot.
serving amount
serves: 4 - 6
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