Mete Chorchori

1. 1
   prep · ~10 min

   Wash and marinate the liver.

   Thoroughly wash goat liver cubes under running water. Drain well and pat dry. In a mixing bowl, toss liver with a pinch of salt and turmeric powder. Set aside for 10 minutes while you prep the vegetables.

2. 2
   saute · ~8 min

   Fry the potatoes and set aside.

   1.Heat 1 tbsp mustard oil in a kadai over medium heat until it smokes lightly.

   2.Add cubed potatoes and a pinch of salt. Fry until golden and crisp on the outside but cooked through (6-8 min).

   3.Remove with a slotted spoon and set aside on a plate.

   TIPPar-cooking potatoes before combining prevents them from turning mushy later.
3. 3
   saute · ~3 min

   Stir-fry the liver until firm.

   1.In the same kadai, add the remaining 1 tbsp mustard oil.

   2.Add the marinated liver pieces and sear on medium-high heat for 2-3 minutes, stirring constantly.

   3.The moment liver changes color from pink to brown, remove from heat and transfer to a plate.

   TIPAvoid overcooking liver at this stage — just seal the surface so it doesn't crumble in the curry.
4. 4
   saute · ~11 min

   Build the aromatic masala base.

   1.If the pan is dry, add a tiny splash of water to deglaze.

   2.Add sliced onions and chopped garlic. Sauté until onions turn translucent and lightly brown at the edges (5-7 min).

   3.Add chopped tomato, slit green chilies, red chili powder, and cumin powder. Cook until tomato breaks down and oil starts to separate (3-4 min).

   4.Season with a generous pinch of salt.
5. 5
   simmer · ~7 min

   Simmer everything together.

   1.Add the fried potatoes and seared liver back into the kadai.

   2.Pour in ¼ cup of water and stir gently to coat everything in the masala.

   3.Cover with a tight lid and simmer on low heat for 5-7 minutes. The dish should release some moisture and look semi-gravy, not dry.

   TIPLift the lid halfway through and give a gentle toss — check if it's sticking, add a tbsp more water if needed.
6. 6
   garnish · ~2 min

   Finish with garam masala and coriander.

   1.Uncover and check consistency — the water should be almost absorbed, leaving a light coating on the meat.

   2.Sprinkle garam masala and chopped coriander leaves. Stir once.

   3.Turn off the heat. Let it rest for 2 minutes in the residual heat.

   TIPAdding garam masala at the very end preserves its aromatic punch.
7. 7
   serve · ~1 min

   Serve hot with steamed rice.

   Transfer to a serving bowl. Serve immediately with plain steamed rice or fresh roti. A wedge of lime on the side cuts through the richness beautifully.

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