Ingredients

• 250g Mutton Spleen (Suvarotti)
• 1 large Onion, finely chopped
• 1 Tomato, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 2 Green Chilies, slit
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 sprig Curry Leaves
• 2 tbsp Cooking Oil
• Salt to taste
• Fresh Coriander for garnish

Instructions

1. Prepare the Spleen: Clean the mutton spleen thoroughly. You can pressure cook it with a pinch of turmeric and salt for one whistle to make it easier to chop. Cut into small, bite-sized pieces.
2. Sauté Aromatics: Heat oil in a pan. Add curry leaves and let them splutter. Add the chopped onions and sauté until they turn golden brown.
3. Cook Spices: Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears. Add the chopped tomatoes and cook until they turn soft and mushy.
4. Add Powders: Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2-3 minutes until the oil starts to separate from the masala.
5. Combine and Cook: Add the chopped spleen pieces and salt. Mix well to coat the spleen with the masala. Add a splash of water, cover, and cook on low heat for 10-15 minutes, or until the spleen is cooked through and the masala is dry.
6. Finish and Garnish: Sprinkle garam masala and mix well. Garnish with freshly chopped coriander leaves. Serve hot as a side dish with rice or roti.