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Fried Eggplant & Fried Liver

Hey folks I want to tell you about when I first started this blog that I want to bring to the forefront of Pakistani regional cuisine from Peshawar, Pakistan and for people like me that have a bunch of health problems and other dietary delimas as well. I want to keep bringing this great content and would very much appreciate if you kindly not use an ad blocker if you are coming on my page to stop an add from playing and please check out the ads so I can recive and send me donations so I can recieve some revenue. I have my blog monitized for this reason so I can make money from it. Plus this will helpe me bring in groceries so I can indulge in my persuit of my cooking passions. I would very much appreaciate it because this is my full time day job now and I want to be self sufficiant from my blogging. I have to buy food in order to cook and eat also just like everyone else and I even been digging up my archive pictures to even write about. I would appreaciate it very kindly please and thank you. 🥰 ❤️

For the fried liver: add 1/4 cup of either corn, canola, olive, sunflower, vegetable or peanut oil to the wok or cast iron skillet on high or add 4 tbs of butter ghee. To this add 1 drop of either coconut oil or mustard oil, 1 pinch each of hing and whole spices such as fenugreek seeds, mustard seeds, cumin seeds, shai zeera meaning caraway seeds, black cumin seeds, fennel seeds and let them crackle. Add 1 onion or shallot, 4 cloves of garlic, 1 small piece of ginger chopped and cook until it turns translucent and add 1 pinch each of pink salt, turmeric, red chili powder and paprika. Add 1 lb or 1 kg of liver from either a cow, calf, goat or lamb. Make sure the membrane is removed and then wash the liver in a solution of 3 pinches of kosher salt and 1gallon or 4 liters of water and change the water frequently then repeat this several times more and add 2 capfuls of white vinegar and rinse several more times before cooking. Cut in to chunks before cooking also after you finish cleaning the liver. Add this to the masala mixture on the stove and keep stirring until it is well cooked and there is no liquid coming from the liver itself.

For the fried eggplant: For this add the same type and amount of oil you did for the liver but this time in intervals because eggplant when you drinks up lots of oil and you may need to add a little more. Slice 1 large, 2 medium, 3 small or up to 10 baby eggplants in to thin slices. Fry these eggplant slices first almost like if you are making bourani banjan which is the Afghani eggplant dish I covered in a previous post. This is similar and this is without the yogurt in between. Add up to 3 slices at a time depending on how big they are. Fry them until they are soft in the middle and brown around the edges. Flip and repeat on the other side then repeat until all of the eggplant slices are fried and used up. Place on a plate until no more eggplants slices are to be fried up. Next add from here just only 1 pinch each of cumin, fenugreek seeds then let them crackle. Grind in mortar and pestle 1 pinch each of coriander seeds and black peppercorns. Add 1 onion or shallot. Cook until brown. Add 1 whole round red chili, 2 pinches each of turmeric and red chili powder, the contents of the mortar and pestle. Add 3 cloves of garlic chopped, 1 chopped tomato and let it cook until it becomes mushy. Add 3 tbs of tomato paste then 1/4 cup of water and re-add the eggplant slices to this tomato mixture. Cover then let cook for 10 minutes and you are done. Garnish with either mint ot cilantro. Eat this with plain rice or even roti. Also the tomato paste is the only optional ingredient.

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