Liver Hath Maalu (Liver with Seven Vegetables)
1/4 lb. Capsicums (Maalu Miris)
1/4 lb. Large red onions
1/4lb. Ash Plantains (Alu Kehel OR Unripe Green Burros-Available in Mexican Markets)
1 tspn. Pepper powder
1 1/2 tspns. corriander powder
1/4 lb. Potatoes
1/4 lb. Eggplant/Brinjals/Aubergine (whichever ONE you call them)
3 tspns. Chillie powder (or less to your preference)
1 tspn. mustard seeds crushed
3 tspns. salt
1/2 teaspoon fenugreek seeds
2″ piece cinnamon
oil for deep frying
3 Tbspns. oil
5 cloves garlic finely chopped
6 ozs. coconut milk
a sprig of curry leaves
1 teaspoon turmeric powder
2 ozs.vBombay onions sliced.
1. Peel red onions and set aside. Peel plantains, cut into 1/2″
cubes, rub with turmeric and set aside.Wash,dry and cut
brinjals into 1/2″ cubes, cut capsicums into four, wash and
cut potatoes into 1/2″ cubes, tomatoes into four and liver
into 1/2″ cubes after having washed and having removed
the skin. Keep all of these aside.
2. Heat oil for deep frying and deep fry potatoes, brinjals and
plantains separately until they are light brown.
3. Dip red oinons, chillies, tomatoes in the deep fat and
4. Heat oil, dd sliced onions, curry leaves, liver, garlic, cloves
cardomoms and cinnamon and allow to cook for about
8-10 minutes. Then add coconut milk, curry powders, salt,
pepper, vinegar, fenugreek and mustard.
Cook a further few minutes.
5. Add the fried vegetables. Simmer for 10 minutes more.
This curry may be served with Yellow Rice OR Ghee Rice.
Pls email me with any questions or requests