Liver Pepper Fry Easy
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 2 servings
- 1 cup Liver any
- 1 tsp Pepper corns
- 2 nos Green chillies
- Ginger garlic paste - 1 1/2 tsp
- 1 nos Onion chopped finely, medium
- 1/2 tsp Turmeric powder
- 1 tsp Vinegar
- 3 Springs Coriander leaves — finely chopped
- Salt, to taste
- Oil, to taste
Preparation
Step 1
For preparing liver pepper fry, grind pepper corns and green chillies into a fine paste. Set aside.
Step 2
Heat the oil in a vessel and fry the onions till transparent.
Step 3
Drop in the pepper-green chilly paste and ginger-garlic paste. Fry it well.
Step 4
Put in turmeric powder, liver and salt. Mix it well.
Step 5
Allow it to cook till the water dries up.
Step 6
Next, add vinegar.
Step 7
Garnish with coriander leaves. take it off the heat.
Step 8
Liver pepper fry is ready. Serve hot with chapatti or bread.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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