Liver Fry

Clean 500 grams of mutton liver thoroughly and cut into 1-inch pieces.

Heat 3 tablespoons of oil in a heavy-bottomed pan or wok over medium heat.

Add 1 large chopped onion and sauté until translucent, about 5-7 minutes.

Add 1.5 tablespoons of ginger-garlic paste, 2 sliced green chilies, and 1 sprig of curry leaves. Sauté for 2-3 minutes until fragrant.

Add the cleaned liver pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the liver changes color and is lightly browned.

Stir in 0.5 teaspoon of turmeric powder, 1.5 teaspoons of red chili powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, and 1 teaspoon of salt. Mix well to coat the liver with spices.

Cover the pan and cook on low heat for 10-15 minutes, allowing the liver to cook through and absorb the flavors. Stir occasionally to prevent sticking.

Remove the lid, increase heat to medium-high, and cook for another 5-7 minutes, stirring frequently, until any excess moisture evaporates and the liver is well-fried and slightly crispy.

Sprinkle 1 teaspoon of garam masala and 0.5 teaspoon of black pepper powder (optional). Mix well.