Ingredients:

500 gm – Liver ( Goat liver ) chopped to small pieces
1 tsp – Black pepper powder
1/2 tsp – Turmeric powder
4 – Green chili, slit in center
Salt to taste

To dry roast masala:

2 tbsp – Coriander powder
1/2 tsp – Red chili powder
1/4 tsp – Turmeric powder

Seasoning:

6 big – Shallot, diced
1” piece – Ginger, finely chopped
2 sprigs – Curry leaves
2 tbsp – Coconut cut to small pieces
Coconut oil

Method:

1 ) Add into a pressure cooker, 1 cup water, black pepper powder, turmeric powder, green chili, liver and salt to taste. Pressure cook for 5 to 8 minutes.
2 ) In the meanwhile, when the liver is getting cooked, dry roast the masala powders and also fry the seasoning ingredients. To dry roast – To a pan add the masala powders and on low heat dry roast the masala powders. Roast till the aroma of the powders comes out and color of the powder changes slightly. Take off the stove.
3 ) Fry seasonings – heat oil in a pan, add curry leaves, ginger and fry for a second. Add shallots and fry to a light brown.
4 ) Open the pressure cooker and add the roasted masala powder and mix in well. Keep cooker back on flame, cook to reduce the water and make a thick gravy. Before the gravy fully dries up add the fried ingredients and coconut pieces. Mix with gravy and cook till the gravy is thick and coating to the liver pieces. Take off the stove.
Serve with rice or roti.

Ingredients:

Goat liver – 2 lbs, cleaned and washed
Potato – 450 g (about 3 medium), cut into 1″ cubes
Onion – 200-250 g (2 medium), finely sliced
Ginger – 1 tbsp, grated
Garlic – 1 tbsp, grated
Tomato – 100 g (1 large), finely sliced
Turmeric – 1/2 tsp
Red Chilli powder – 1/2 -1 tsp (depending on desired heat)
Coriander powder – 2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Salt – To taste
Ghee – 1 tsp
Bay leaves – 2
Cinnamon – 1 inch stick
Green cardamom – 2
Cloves – 3
Cilantro/Coriander leaves/Dhonepata – 2 tbsp, chopped
White Oil – 4 tbsp
Mustard Oil – 2 tbsp
Water – 1/4 cup

The use of mustard oil is optional and may be substituted with desired oil.

Method:

Make a masala paste in 2 tbsp water with turmeric, chilli powder, cumin powder, and coriander powder.
Heat 4 tbsp oil in a kadhai.
Fry potatoes for 5 min and keep aside.
To the remaining oil add 2 tbsp mustard oil and heat.
Add bay leaf, cinnamon, cardamom, and cloves. Fry for 30 sec.
Set heat to medium high and add onions. Fry for 2 min.
Add ginger and garlic and fry for 4 min.
Add liver and mix. Fry for 3 min.
Add masala paste and fry for 3 min.
Add tomato, salt and fry for 3 min.
Add fried potatoes and mix well. Fry for 4 min.
Add 1/4 cup water. Cover and cook for 8 min or till potatoes are done.
Remove cover, add ghee and remove from heat.
Sprinkle garam masala powder and cilantro/coriander leaves.