Liver Chili Fry
Beef liver – 1/2 kg
Onions – 2 medium sized (roughly chopped)
Whole red chilies – 5-6 (depending on how much spicy you like the curry)
Pepper Corns – 4-5
Chili powder – 1 tablespoon
Curry leaves – 1 bunch
Oil – 1/4 cup for frying
Vinegar – 1 tablespoon
Salt to taste
Wash and clean the liver, add salt, pepper corns, whole red chilies and 1 cup water and pressure cook till half done (about one whistle). Remove the pieces of liver from the cooker, reserve the stock, slice the liver into half an inch thick, bite sized pieces and keep aside.
In a mixer add the whole red chillies from the pressure cooker and the chopped onions and roughly crush the mixture (about two pulse).
In a non stick pan add the 1/4 cup oil and fry the pieces of liver till golden brown on both sides. Drain the excess oil on a paper towel and keep aside.
Leave about 2 tablespoons of oil in the pan and pour the remaining oil into another vessel. Sauté the crushed onion and red chili mixture, and curry leaves till the onions are golden brown, add a little salt, 1 tablespoon chili powder and vinegar to the mixture, keep stirring so that the chili powder doesn’t burn. Pour in 2-4 tablespoons of reserved stock and bring to a boil. Check for seasoning, and add more salt and vinegar if needed. Add the fried beef liver to the gravy and let it simmer for a while till the gravy coats all the pieces. Remove from flame and serve hot with rice and pepper water or chapattis.