Mete chochori
Chochori is a popular Bengali preparation which is a mixture of many ingredients (veg or non-veg) cut together. For eg. it could be just a few vegetables cut and cooked together like Sim Beguner sorshe bata die chochori I had published earlier or Choto macher chochori in which small fish, eggplant and potatoes are cooked together. Today, what I am presenting here is Mete Chochori in which goat liver aka “mete” is cooked along with potatoes in some rich spices. Mutton is favorite of many non-vegetarian lovers. But these days due to different health concerns many of you might not be able to eat mutton . But you can fearlessly prepare this dish at home because liver is rich in Iron and low on cholesterol.
Course: Main course
Cuisine: Bengali(Indian)
Preparation time: 10 mins
Cook time: 40 mins
Servings: 3
Ingredients
- 400g of goat liver
- 1 large onion or 2 small onions
- 1 tomato
- 1 inch ginger
- 5-6 cloves of garlic
- 3-4 green chilies
- 1 teaspoon of turmeric powder
- Salt to taste
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala powder
- 1 large or 2 small potatoes peeled and cubed
- 3-4 tablespoons of mustard oil
- 2-3 bay leaves
- 1 inch of cinnamon stick broken into pieces
- 3-4 cardamom pods
- 4-5 cloves
- 1 teaspoon of whole cumin seeds
Directions
- Cut the goat liver into bite size pieces.
- Roughly chop 2/3 of the total onion while thinly slice the remaining 1/3 of the onion.
- Make a paste of the roughly chopped onions, tomato, ginger, garlic and onion.
- Marinade the goat liver with the onion tomato paste, salt, turmeric powder, red chili powder, garam masala powder.
- Now, take a kadai, add oil to the kadai and heat it.
- Once the oil is hot, add the potatoes to the kadai, fry them and keep them aside.
- Add the bay leaves, cumin seeds, cinnamon sticks, cardamom pods and cloves to the remaining oil in the kadai.
- As you start getting the aroma of the whole spices, add the thinly sliced onions and saute them till they turn translucent.
- Then, add the marinated liver to the kadai along with the potatoes.
- Cook the goat liver(mete) till you see the color of the mete changes from reddish to brownish and the center of the mete or goat liver is also completely cooked. Continue cooking till you see oil leaving the sides of the pan.
- Add water to the kadai and let it simmer till you achieve the desired consistency.
- Serve the mete chochori with hot steamed rice.
Step by step instructions to prepare mete chochori
This is the goat liver that I got from the market. I had chopped this into bite size pieces.
Roughly chop 2/3 of the total onion while thinly slice the remaining 1/3 of the onion.
Make a paste of the roughly chopped onions, tomato, ginger, garlic and onion.
Marinade the goat liver with the onion tomato paste, salt, turmeric powder, red chili powder, garam masala powder.
Now, take a kadai, add oil to the kadai and heat it.Once the oil is hot, add the potatoes to the kadai, fry them and keep them aside.
Add the bay leaves, cumin seeds, cinnamon sticks, cardamom pods and cloves to the remaining oil in the kadai.
As you start getting the aroma of the whole spices, add the thinly sliced onions and saute them till they turn translucent.
Then, add the marinated liver to the kadai along with the potatoes.
Cook the goat liver(mete) till you see the color of the mete changes from reddish to brownish and the center of the mete or goat liver is also completely cooked. Continue cooking till you see oil leaving the sides of the pan.
Add water to the kadai and let it simmer till you achieve the desired consistency.
Serve the mete chochori with hot steamed rice
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com
