Wash the mutton liver pieces in a little lukewarm water.
Chop all onion,ginger and garlic and coriander leaves. Do not make paste.
liver pieces with 1 tsp of turmeric powder and salt.Set aside for ½ hour.
Now heat oil in a kadai/saucepan
Add chopped ginger and garlic first, stir/fry for 1-2 mints.wait till it turns nice brown.
Then add chopped onions (you may use shallots also if purple onion is not available)
Fry at high for 3-4 mints, till onions turn a nice reddish-brown (in Bengali it will sound like-besh laal kore bhaja),at this time add cubed
potatoes,fry them well to perfect brown.
Now add in all the dry spices, cumin, coriander, red pepper powder,garam masala ,salt and sugar and little bit of water. If you think you may mix in a bowl all the dry spices with little bit of water to form a uniform paste ,add this paste to the fried onions/ginger/garlic.
Stir/fry well and then add the marinated mutton liver pieces. Add in green chilly.
Cook covered for 10-15 mints at low,do not over cook otherwise it will turn out rubber like…
Now add in chopped coriander leaves and take out in serving bowl/plate.
Have it with roti/rice whichever you prefer.