Livers (Alternative Method)

Ingredients

• 2 medium Potatoes (Sliced into rounds or half-moons of even thickness for uniform browning.)
• 2 medium Onions (Sliced into thin rings or half-moons.)
• 400 grams Boiled livers (Pre-boiled until just cooked through, then sliced. Chicken, lamb, or beef liver all work.)
• 4 tablespoons Ghee (Divided — used in two separate frying stages.)
• 1 teaspoon Powdered pepper (Use ground black pepper. Do not use a paste — the recipe specifically calls for powdered (not pasted) pepper. A little extra may be added at the end.)
• 1 teaspoon Salt (Added in two stages — once when frying the onions and again when adding the browned potatoes. Adjust to taste.)
• 2 small pieces Pieces of ginger (Peeled and cut into small pieces or thin slices. Fresh ginger is recommended.)
• 3 whole Green chillies (Left whole or slit lengthways. Adjust quantity to your preferred heat level.)
• 4 tablespoons Water (Only a little is needed — just enough to create a brief simmer before drying up.)

Instructions

1. 1Using a sharp knife and a chopping board, slice the potatoes into thin rounds or half-moons of even thickness. Slice the onions into thin rings or half-moons. Slice the pre-boiled livers into similar-sized pieces. Keep all three ingredients in separate piles, as they are used at different stages.
2. 2Place a wide frying pan or heavy-bottomed skillet over medium-high heat. Add about half the ghee (approximately 2 tablespoons) and let it heat until shimmering. Add the sliced potatoes in a single layer — work in batches if needed to avoid overcrowding. Fry, turning occasionally, until the potato slices are golden brown on both sides. Remove the browned potatoes from the pan and set aside on a plate. Do not discard them — they will be added back later.
3. 3In the same pan, add the remaining ghee (approximately 2 tablespoons) and heat over medium heat. Add the sliced onions and fry, stirring frequently, until they begin to soften and turn golden at the edges. Add the powdered pepper (not pasted — keep it in ground/dry form), a portion of the salt, the pieces of ginger, and the green chillies. Stir everything together and continue frying for a few minutes until the onions are well coated and fragrant.
4. 4Add the sliced boiled livers to the pan with the spiced onion mixture. Stir well to coat the liver slices in the onion and spice mixture. Fry over medium heat, stirring occasionally, for about 10 minutes. The livers should take on colour from the ghee and spices and become well seasoned throughout. Be careful not to let the mixture stick — stir regularly.
5. 5Add just a little water (about 3–4 tablespoons) to the pan and stir to lift any spices from the bottom. Bring the liquid to a boil over medium-high heat. Once boiling, add the browned potatoes back into the pan along with the remaining salt. Stir gently to combine without breaking the potato slices.
6. 6Continue cooking over medium heat, stirring gently from time to time, until all the water has evaporated and the mixture is dry. You will know it is ready when you no longer see liquid pooling in the pan and the mixture begins to sizzle in the ghee again. Remove the pan from the heat immediately.
7. 7If you would like a little more heat and pepper flavour, sprinkle a small additional amount of powdered pepper over the dish now, directly in the pan, and stir gently to distribute. Serve hot. This dish is best enjoyed straight from the pan.