VEGETARIAN METE CHACHADI sounds crazy??
Many years back, in a small gathering at home, I was reading out the simple diner menu.
"To start with you will have vegetarian mete chachaDi, with hot rice and green chili, followed by Dal, fish and then vege Mutton."
There was obvious roars, " Ghosh has gone crazy...what do you mean by vege liver, vege mutton...stupid ..and etc etc."
I continued " Actually in many culture onion and garlic are treated as non-veg, like old traditional Bengali veg dishes, all Kashmiri dishes (including mutton) , Jain dishes are devoid of onion and garlic. Similarly meat from a " Boli-r patha" ( sacrificed animal) during Puja is regarded as Prashad and always cooked without onion and Garlic. I have seen hardcore vege Brahman friends eat this "meat Prashad". So I call these dishes veg meat preparation, " Pyar-se".
So since then we call these dishes ( devoid of Garlic onion) as Veg-Nonveg dishes or Veg Mutton, just for fun only.
In a remote place in Orissa where I spent my childhood, meat or liver was not available much. The man would slaughter one goat if he saw enough customer else one had to come next day.
Every body needed a piece of liver, and it used to be very tiny piece for each and sold with mutton. It was so small that you couldn't cook any dish with the liver. There were many people at home who wanted a piece of liver, so it could not be put in the meat curry.
My mother used to chop them into very small pieces and fry them...
It is one of my favorites and often a party dish when liver fans are there
Here it is
CAUTION . This should be tried by foodies who appreciate the typical light aroma of liver in original form, unmasked by the riot of garlic, ginger, onion, spices.
1.Liver 200 gms ( mutton, Lamb, ( Beef can be used) NO CHICKEN LIVER, I don't like it , never used it). You can try with 50 gm also if you are not sure if you would like it.
2. Turmeric 11/2 level tsp
3. green chili 7, or more, ( 3 chili broken into 2 -3 pieces for seasoning, rest for garnishing)
4. Kalo Jeere ( Kala jeera, Kalounji) 1 level tsp
5 Oil 1tbsp to 11/2 tbsp
6 salt to taste
cut the liver into tiny pieces 8 to 12 mm,
Heat Oil in a Kadhai ( I don't use non-stick ones for most Indian dishes).
Add the Kalo jeera and green chili seasoning, keep stirring and when the green chili turns white to very light brown, add the liver.
Add salt and turmeric powder,Keep frying , until the liver changes color ( about 3 minutes).
Add 1/2 cup water
simmer for 7-8 minutes covered. ( Liver is generally cooked in 3-5 minutes and remains soft, any heating beyond 5 minutes makes it stiff, but cooked). Here in this recipe , the liver will be stiff but cooked.)
Remove cover and dry out the water while stirring allow the material to stick to the Kadhai.
IMPORTANT. When sufficient material sticks to the wall, reduce heat put 1 to 2 tbsp water, and scratch out the sticky material in water, and mix with the liver.
Picture below , material sticking to the Kadhai just before adding water
Most stuck material taken out with water and being mixed
Repeat this process 3 times , i.e allow the material to stick 3 times and remove with water and mix 3 times. In Badshahi cooking it is called " BHUNO THRICE" ( fry 3 times) , it can be bhuno twice, 4 times...etc depending upon Chef's whims :-)
( I remember, when I was young, many people who learnt this dish from me would come back and say " I cooked it, was very nice, but nowhere near yours". Obviously it wouldn't have been , because I never told this Bhuno thrice business to them..Looking back I feel sad, I was so mean....but feel bit better when I think that most great Chefs don't share every thing)
Reduce heat , add rest of the green chili and mix
Remove into a dish and eat , straight or with rice
After making this, if you find it is just not edible or you don't like it...here is the good news...Proceed as usual from here, ginger garlic paste, onion, tomato , garam masala , diced Potato et al..recover the dish and devour
This is not a part of the dish , it is for you dear foodies