I was a very thin kid. I have photographic evidence to prove it. Like most mother’s of the previous generation, mine too thought that a chubby kid is a healthy kid. Mine, a first-time mother at 25 took things in her own hands and started with a project of her own – liver juice for her toddler (me). She thought she could transform a scrawny kid and add blobs of protoplasm by feeding me spoonfuls of raw liver juice. Liver – a storehouse of nutrients is indeed good when it comes to proteins, vitamins and also packed with saturated fat.
But then raw liver juice revolted with my highly developed palate (at three years), and I would vehemently refuse to have it. Not surprisingly, what did go down well with me was this spicier version of Mete Chorchori for adults.
This is the first time in many years that I have cooked liver. And mostly out of taste memory of how my Mother does it. It was too late to call India and wake Mum up. So I went ahead and did it sans her long-distance help.
Ingredients for Mete Chorchori are:
300 grams liver (I only use kid goat’s)
1 medium onion, finely chopped
5-6 baby potatoes, peeled (use 1-2 regular, cubed if you don’t have them)
1 tablespoon green chili paste
1 tablespoon ginger paste
1 tablespoon garlic paste
Half tablespoon black pepper powder
1 teaspoon turmeric powder
Half teaspoon garam masala, coarsely ground (I used cardamoms, cloves, cinnamon, and nutmeg)
1-2 bay leaves
3-4 tablespoons mustard oil
Cut the liver into bite-size pieces. My butcher had thrown in a heart too, which you can see in this picture.
In a bowl, mix together the liver pieces, green chili, ginger and garlic paste, turmeric, and a couple of tablespoons of mustard oil. Keep for an hour.
Heat the remaining oil in a thick pan and sauté the potatoes till they are lightly browned. Remove with a slotted spoon.
In the same oil, throw in the bay, coarsely ground garam masala and the chopped onions.
On medium heat, sauté the onions till they are golden-brown. With the spatula you are cooking, line the onions to the sides and expose the pan’s base. Now add the marinated liver and turn the heat up to high.
Its important you cook the liver on high heat so that it gets browned nicely. Keep stirring continuously so that the wet spices do not stick to the pan. Once the liver is lightly browned, introduce the potatoes.
Add the black pepper powder and keep frying everything.
Towards the end, I did cover the pan to turned the heat on low to cook the potatoes. This should be done for about five minutes. Add salt and check the taste. Remove from heat.