Tsarvan Olu

Ingredients list for Tsarvan Olu

• 200 grams Liver 1/2 inch cubes
• 2 medium Potatoes 1/2 inch cubes
• 2 teaspoons Red chilli powder
• 3 tablespoons Mustard oil
• 2 Black cardamoms
• 3 Cloves
• 1/4 teaspoon Asafoetida
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1/2 teaspoon Dry ginger powder (soonth)
• 1 teaspoon Aniseed (saunf) powder
• 1/2 teaspoon Ver (Kashmiri garam masala)
• 2 tablespoons Tamarind pulp
• 2 Green chillies slit

Method

1. Mix red chilli powder in two tablespoons of water and keep aside. Heat two and a half tablespoons of oil in a pan. Add black cardamoms, cloves and asafoetida and allow them to crackle.
2. Add liver, potatoes, turmeric powder, red chilli water and salt and stir-fry on high heat for two minutes. Add dry ginger powder, aniseed powder, ver and one and a half cups of water.
3. Cover and cook till the liver and potatoes are done and the oil surfaces on top. Add the tamarind pulp, mix well and cook for another minute till the gravy is thick.
4. Just before serving, heat half tablespoon of oil in a separate pan, add the slit chillies and sauté for a minute. Pour over the gravy and serve hot.

Nutrition Info