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Aam Panchforon Mete

Aam Panchforon Mete

Aam Panchforon Mete. The earthiness of mutton liver. The sweet-tart of raw mango. The allure of roasted and crushed panchforon. And the warmth of ginger. A flavour bomb.
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Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 350 g mutton liver/ mete
  • 1/2 cup raw mango thinly slice
  • 1 medium onion coarsely ground
  • 3 tsp ginger freshly grated
  • 6-7 green chilies finely chopped
  • 3.5 tsp panchphoron
  • 2-3 dry red chillies
  • 2 bay leaves
  • 1 tsp turmeric powder
  • 1/2 cup mustard oil
  • 1/2 tsp sugar
  • salt to taste

Method
 

  1. Wash the mutton liver and marinate with 1/2 tsp grated ginger, a little turmeric powder, salt and 1 tsp mustard oil. Keep aside for 30 minutes.
  2. Dry roast 3 tsp panch phoron till you get a nutty aroma. Cool and coarsely grind. Keep aside.
  3. Heat mustard oil (keep 1 tbsp aside for finishing). Add remaining panch phoron, dry red chillies and bay leaves. Let it splutter.
  4. Add coarsely ground onion and fry till light brown and the raw smell is gone. Add half the ginger and green chillies, sauté for a minute.
  5. Add raw mango and cook till slightly soft.
  6. Add marinated liver, 1½ tsp roasted panchphoron powder, 1½ tsp grated ginger, salt and remaining turmeric. Cook on low flame for 15–20 minutes, stirring gently.
  7. Add sugar and adjust seasoning.
  8. Sprinkle 1/2 tsp roasted panch phoron powder and remaining ginger. Mix well.
  9. Drizzle the reserved mustard oil on top and serve hot.