Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Nos. | Coconut (Narial) | Extract thick and thin juice |
| 1 | Nos. | Mutton - Liver | cut in small pieces |
| 2 | Large | Onions | For Sliced Masala |
| 3 | Medium | Chillies Green | For Sliced Masala |
| 1 | Inch | Ginger (Adhrak) | For Sliced Masala |
| 10 | Flakes/Cloves | Garlic (Lason, Losun) | For Sliced Masala |
| 200 | Grams | Potatoes | Peel and cut |
| 1/2 | Inch | Turmeric/Haldi | For Ground Masala |
| 10 | Nos. | Pepper Corns | For Ground Masala |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | For Ground Masala |
| 2 | Tablespoon | Coriander(Dhania) | For Ground Masala |
| 15 | Large | Chillies Red Dry | For Ground Masala |
| As Required | Cooking Oil | for tempering | |
| As Required | Curry Leaves (Kadi patta) | for tempering | |
| As Required | Vinegar | to taste | |
| As Required | Salt | to taste |
Method
Extract thick and thin juice from the coconut. Cut the liver into small pieces, wash and cook in 2 cups of thin coconut juice, with sliced masala. Add salt to taste cook for about one hour.
Peel and cut potatoes. Add to liver and boil.
Put ground masala with its water
Temper with ghee and curry leaves. Lastly add thick coconut juice.vinegar, and salt to taste. Simmer for fifteen minutes.
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