Meter Chorchori | Mete chorchori | Mete'r Torkari
Mutton liver cooked with potatoes in a light sauce in the Bengali way
Ingredients
- 250 gms mutton liver
- 1 tbsp vinegar
- 1 no dried bayleaf
- ½ inch cinnamon stick
- 3 nos green cardamom
- 3 nos cloves
- 2-3 nos green chillies
- 1 large onion finely chopped
- 1 large tomato finely chopped
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- 2 large potatoes cut into one inch cubes
- 1 pinch Bengali garam masala powder
- ½ tsp sugar
- salt to taste
- 2 tbsp mustard oil
- coriander leaves for garnish
Instructions
- Soak mutton liver in vinegar for 30 minutes. Give it one rise before cooking.
- Heat mustard oil and fry the potato pieces to a golden colour. Take them out and set them aside.
- In the same oil (you can add more if you want) add bay leaf, 1-2 green chillies, then cardamom, cinnamon and cloves.
- As it starts to release aroma, add the onions and start frying them.
- Once the onions have softened, add garlic paste and ginger paste.
- Keep frying this till the raw smell goes (you can sprinkle water if it’s sticking to the bottom).
- Now add the chopped tomatoes and red chilli powder, turmeric powder, cumin powder and coriander powder.
- Sprinkle water and let the spices cook with the tomatoes. When you see oil releasing from the sides, add the potatoes and mix them up.
- Since the potatoes are almost cooked, you can add the mutton liver now and fry along with the spices and the potatoes (basically koshano).
- You can intermittently, add warm water and cover and let the liver cook. It takes about 10- 15 minutes.
- You can take one pc out, cut it to check if it’s cooked.
- Then add a pinch of Bengali garam masala, ½ tsp of sugar, adjust the salt and add more green chillies.
- Mix this up till it reaches the right consistency and then garnish with fresh coriander leaves
- Serve with rice or roti