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
6 big - Shallot, diced
1'' piece - Ginger, finely chopped
2 sprigs - Curry leaves
2 tbsp - Coconut cut to small pieces
1 ) Add into a pressure cooker, 1/2 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.
3 ) 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.