Bengali Mete Chorchori - A Chicken Liver curry

Bengali Mete Chorchori is a side dish cooked with chicken/goat liver with big chunks of potatoes. Chorchori is neither a curry nor a fry. In Bengali cuisine Chorchori is identified with big chunks of vegetables. In this recipe it is potato. Mete in Bengali means liver. This dish can be cooked with mutton/lamb/chicken liver. I love this dish with chicken liver as it is soft and cooks faster. The recipe goes on like this-

Preparation Time: - 10 min

Cooking Time: - 25 min

Servings: - 4 persons

Ingredients:

1. 250g Chicken liver
2. 4 Potato each one halved
3. 1 big Onions finely chopped
4. 1 large Tomato chopped
5. 1 ½ tbsp Garlic paste
6. 1 ½ tbsp Ginger paste
7. 2 Green Chilies silted
8. 1 tsp Turmeric powder
9. 1 tsp Kahmiri Red chili powder (you can have more according to your taste)
10. 1 Bay Leave
11. 2 ~3 Green Cardamom
12. 1 inch Cinnamon stick
13. 2~3 Cloves
14. 3 ½ tbsps Mustard oil (I love mustard oil being a Bengali but you can use any vegetable oil if you feel the smell too pungent)
15. 1 tsp Garam masala powder
16. Salt and sugar to taste
17. Chopped coriander leaves for garnishing
18. 1 tsp Ghee (optional)

Preparation:

1. Clean and chop the liver into bite sized pieces. Marinate with 1 tsp each of ginger and garlic paste, a pinch of salt and turmeric powder and a splash of mustard oil. Keep aside.
2. Chop the onion and tomato. Use fresh ginger and garlic to make the ginger and garlic paste with the help of pestle of mortar. You can use the readymade paste also.
3. Smear the diced potatoes with salt and turmeric powder. Heat 2tbsp mustard oil in a kadai, add the potatoes and shallow fry till a gorgeous golden. Remove from heat and keep aside.
4. Add the rest of oil and temper the same oil with crushed cinnamon, green cardamom, cloves and bay leaves.
5. When the spices start to splutter and release their aroma, add the chopped onions and fry till translucent.
6. Add the tomato pieces, ginger and garlic pastes, silted green chilies and salt. Continue to cook till the masala and tomato starts to release oil.
7. Now add the marinated liver and keep cooking on a medium flame. If the masala is getting a wee bit too dry or the spices are beginning to char, splash some water. Continue cooking till the liver changes color from the blood red to just the hint of an opaque brown.
8. Now add the fried potatoes and 1 cup of water.
9. Stir well. Cover and cook, another 3-5 minutes till the liver is done. Since we are using chicken liver it would be quicker to cook.
10. Sprinkle Ghee and garam masala and stir to mix well. Switch off the burner and your yummy meter jhol (Chicken liver curry) is ready to be served.
11. Garnish it with some chopped coriander leaves and a green chilli.

Serve as a side dish with any Indian fried rice/Pulao/roti/steamed rice.

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