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KALIYA CURRY Ingredients 300 grams potatoes 300 grams eggplant 200 grams cows liver 1 Medium onion chopped 2 green chili Rampe Curry leaves 2 tsp Tamarind paste 1 tsp red chili powder 2 teaspoons coriander powder 1/2 tsp turmeric powder 1 tsp Garam masala powder 1 tablespoon ginger and garlic Thick coconut milk as needed Salt Oil for deep frying Method Cut and clean the liver and cut into cubes and add very little water cook until done with little salt, pinch of turmeric . cut the potatoes, and Brinjal into 1” inch cubes and marinate each separately in bowls by adding pinch of turmeric powder and salt and keep aside. Heat some oil to deep fry in a pan and fry the veggies in batches one by one until golden brown and drain in kitchen tissue and keep it aside. In a pan add chopped onions,green chili, rampe and curry leaves chilli powder, coriander powder, pinch of turmeric powder and Garam masala powder and mix well, followed by thick coconut milk and Add the cooked liver and tamarind paste and Swtich on the flame and cook on medium flame and allow it boil and cook for 5 - 7 minutes add in the fried veggies and cook for a minute and put off the flame .