Soak dry red chili in vinegar for 10 minutes. Blend it.
Using this red chili vinegar, make a paste with the roasted and ground masala
Instructions
Wipe the okra clean, slit in the middle, rub salt and keep it aside.
Soak dry red chili in vinegar for 10 minutes. Blend it (alternatively pick the red chilies, and grind it using mortar and pestle.)
Using this red chili vinegar, make a paste with the roasted and ground masala.
Heat mustard oil fry chopped onions.
Once it starts turning golden, add onion paste. Fry till it turns golden and the water evaporates.
Put in ginger garlic paste, red chilli powder, turmeric powder, and the masala paste. Fry for 2-3 minutes.
Add tomato puree. Fry it well till it blends and oil starts floating on top.
In another pan, heat ghee.
Add ground cinnamon and cardamom.
Add the liver and stir them until they are coated with ghee.
Add the okra gently, and turn them over to get them evenly coated.
Empty the contents of the liver and the okra pan into the gravy pan.
Add one cup of warm water, slowly from the sides.
Once it starts bubbling, lower the flame and simmer for 10-15 minutes, covered. Stir once in a while. Add kasuri methi and dry mint powder and cook for a minute. Check for doneness of the liver and the okra (do not over cook, because the liver will become rock hard).
Garnish with cilantro and serve with rice, or roti.
Recipe by The Lady 8 Home at https://www.thelady8home.com/kosha-mete-muttonlamb-liver-masala-fry/