Mete Chochchori/Liver Curry

 

Liver curry or Mete Chochchori are quintessential Bong favourite dishes. We love to have the liver or Mete as we call it jhal jhal or a little spicy. This can be had with Paratha, rice and luchi as well. For me it is a pick me up and a makes a great meal.

 

 

 

The image is sent by Pritha Dutta, a home cook who also offers some of her condiments under the brand-name ‘PriServes’.

 

Ingredients –

· Liver
· Turmeric
· Salt
· Mustard oil
· Bay-leaves
· Cinnamon
· onion
· Ginger garlic paste
· Cumin coriander powder
· Tomato sauce
· Ghee or purified butter

Procedure-

· Wash and marinate the liver with turmeric and salt and keep aside.
· Now heat mustard oil in a pan.
· Temper with bay leaves and coarsely ground cinnamon, cardamom and cloves.
· Fry one by one slices onion and ginger-garlic paste.
· Add powdered spices — turmeric, cumin, coriander and garam masala.
· Cook well.
· In a cup, to a little water add tomato sauce and whisk well to form a plain solution without lumps.
· Add this to the spices with oil starts separating.
· Now add the liver and cook well by stirring properly.
· Add warm water to it and cover the pan and cook properly.
· When the liver is cooked remove cover.
· Let it cook a while more till you reach the desired consistency of the gravy
· Add a little ghee and stir in it properly.
· Now remove from heat and serve with roti or paratha.