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Mete Chorchori (Stir-fried Goat Liver, Bengali style)

August 29, 2016 By Maumita Paul 4 Comments

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Mete Chorchori

Another one of those family favorites for a lazy Sunday lunch. Tear-jerking spicy, yet so delectable that you keep digging for more, its just the kind of opiate that induces a languorous afternoon siesta that we Bengalis have earned quite a reputation (or should I say notoriety ?) for.
This is mete chorchori, a no-frills goat liver stir-fry with the ubiquitous potato and green peas, my idea of soul food, earthy and unpretentious, yet so addictive and finger-licking delicious !!

And if you too do fancy liver, my mete chorchori is a must-try I would reckon for the next weekend.

Mete Chorchori

Print Recipe
Mete chorchori (Stir-fried goat liver, Bengali style)
Mete Chorchori, a no-frills goat liver stir-fry with potatoes and green peas and loads of green chillies. My idea of soul food, earthy and unpretentious !!
Mete Chorchori
Course Main course
Cuisine Bengali
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 300 g goat liver
  • 1 potato cubed
  • 1/2 cup peas
  • 2 big onions finely chopped
  • 1/4 cup tomato pureed
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 2 tbsps green chilies finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 - 2 bay leaves
  • 2 - 3 green cardamom
  • 2 inch cinnamon stick
  • 2 - 3 cloves
  • 1.5 tbsps mustard oil
  • 1/2 tsp garam masala powder
  • salt to taste
Course Main course
Cuisine Bengali
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 300 g goat liver
  • 1 potato cubed
  • 1/2 cup peas
  • 2 big onions finely chopped
  • 1/4 cup tomato pureed
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 2 tbsps green chilies finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 - 2 bay leaves
  • 2 - 3 green cardamom
  • 2 inch cinnamon stick
  • 2 - 3 cloves
  • 1.5 tbsps mustard oil
  • 1/2 tsp garam masala powder
  • salt to taste
Mete Chorchori
Instructions
  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. Smear the diced potatoes with salt and turmeric powder. Heat oil in a kadai, add the potatoes and fry till a gorgeous golden. Remove from heat and keep aside.
  3. Temper the same oil with crushed cinnamon, green cardamom, cloves and bay leaves. When the spices start to splutter and release their aroma, add the chopped onions and fry till translucent. Add the tomato puree, ginger and garlic pastes, chopped green chilies and salt. Continue to cook till the masala starts to release oil.
  4. 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.
  5. Now add the fried potatoes, peas and another generous splash of water. Stir well. Cover and cook, another 3-5 minutes till the liver is done. You would not want to overcook the liver for sure 🙂
  6. Adjust the salt and finish off with a hearty sprinkle of garam masala powder. Serve hot with rice.
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Filed Under: Bengali Recipes, Meat Tagged With: Bengali Food Blog, Bengali Food Photography, Bengali Recipes, Chorchori, dairy free, Food Photography, Goat Liver, Indian Food Photography, Indian Recipes, Mete, Mete Chorchori, Mutton Liver, Mutton Recipes, Non Vegetarian, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen

Reader Interactions

Comments

  1. Susmita says

    May 24, 2017 at 6:41 pm

    I loved the receipe.cooked today for my husband. Thanks alot

    Reply
    • Maumita Paul says

      June 3, 2017 at 11:06 am

      @Susmita Thank you so much for stopping by. Im glad that you loved it 🙂

      Reply
  2. Tia Dutta says

    August 30, 2016 at 2:46 pm

    Mete chochori khub favorite

    Reply
  3. Rahul Srivastava says

    August 30, 2016 at 2:36 pm

    Loved liver curry! Too short write up today. Shall wait for the next 🙂

    Reply

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And I immediately knew what I had to cook next. Here’s my hansher dimer chorchori. An old recipe from my blog, the picture is new though.
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#gastronomadsthali #storiesofkolkata #lunch #food52 #tv_foodlovers #calcuttacacophony #ig_calcutta #foodstagram #foodstyling #homemade @stories.of.kolkata @ig_calcutta #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #foodporn #theuncommonbox #foodtalkindia #kolkatadiaries #foodpornography #instafood @foodnetwork #glutenfree #official_photography_hub #indianshutterbugs #sundayvibes #styleonmytable #bengalifood #celebrations🎉 #foodart #lunchplate
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To go with piping hot rice. .
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Recipe link is there in bio ❤️
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Direct link for this recipe is there in my bio!
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I stick the khoi into my mouth, as many grains as I can possibly fit in, one half of each grain protruding out almost ominously (or so I think), the other half  cleverly hidden inside my mouth.
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I run to Grandma's tall mirror to have a close look at my reincarnated avatar.
I am delighted at the devil I see.
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Recipes link in bio ❤️
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