Bhuna Maete

(Saute'ed Chicken Liver and Peppers)
 

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 This chicken liver recipe is great for those who love liver, and is the gravy is rather dry with the mingled flavours from fresh capsicum, green chillies, and liver. A favourite for lunch when served with hot rice and a wedge of fresh lime.

 

Serving Size: 3-4 persons

Ingredients:

Chicken liver- 500 grams, washed and cleaned

Onions - 2 medium, sliced

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Curd (yoghurt) - 2 tbsp

Turmeric powder- 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Curry leaves - 4-5, whole

Green chillies - 4-5, slit

Capsicum (bell peppers)- 1 small, cut into 4-5 two inch square pieces

Oil - 4 tbsp

Salt - To taste

Sugar - 1/2 tsp

 

                     

Cooking procedure:

  1. Heat the oil in a kadhai, to it add the curry leaves, onions, ginger, and garlic. Fry on medium heat for 3 minutes. The onions should turn soft, but not reddish.

  2. Add the chicken livers, and cook for 3 minutes. There is no need to add water as the livers have a high water content. Then add the yoghurt (doi), turmeric, chilli powder, and coriander powder. Mix and cook on medium heat till the water evaporates to desired consistency (semi-dry).

  3. Add the green chillies and the capsicum, and stir fry for 3-4 minutes.

 

Serving Suggestion:

Serve hot with white rice.