Liver sauce: savory condiment with cooked liver,tomatoes,onions, spices;enriches rice or chapati dishes you can cooking it at home in 15 min only by easy steps.

Its origins trace back to culinary traditions across various cultures, where liver was utilized for its nutritional value and robust taste. Over time, regional adaptations have emerged, incorporating local ingredients and techniques to enhance the sauce's complexity. Today, liver sauce stands as a versatile and beloved accompaniment, offering a taste of heritage and culinary creativity in every bite.

Ingredients:

- 250g liver, chopped

- 2 tomatoes, diced

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 teaspoon ginger, grated

- 1 teaspoon curry powder

- 1/2 teaspoon turmeric powder

- Salt and pepper to taste

- 2 tablespoons vegetable oil

Method:

1. Heat vegetable oil in a pan over medium heat.

2. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent.

3. Add chopped liver to the pan and cook until browned.

4. Stir in diced tomatoes, curry powder, turmeric powder, salt, and pepper. Cook until tomatoes are soft.

5. Once everything is well combined and cooked through, remove from heat.

6. Serve the liver sauce hot alongside rice or chapati.

This straightforward recipe captures the essence of liver sauce while providing clear instructions for preparation.

Nutrition Value:

1. Liver (250g, chopped):

  - Calories: Approximately 330 kcal

  - Carbohydrates: Negligible

  - Protein: Approximately 48g

  - Fat: Approximately 13g

  - Sodium: Varies, typically low

  - Cholesterol: Approximately 415 mg

  - Nutritional Benefits: Excellent source of high-quality protein, rich in iron, zinc, and B vitamins (especially vitamin B12), supports healthy red blood cell production and metabolism.

2. Tomatoes (2, diced):

  - Calories: Approximately 50 kcal

  - Carbohydrates: Approximately 11g

  - Protein: Approximately 2g

  - Fat: Approximately 0.5g

  - Sodium: Approximately 5mg

  - Cholesterol: 0 mg

  - Nutritional Benefits: High in vitamin C, potassium, and antioxidants (such as lycopene), supports immune function, heart health, and may reduce the risk of certain cancers.

3. Onion (1, finely chopped):

  - Calories: Approximately 45 kcal

  - Carbohydrates: Approximately 11g

  - Protein: Approximately 1g

  - Fat: Negligible

  - Sodium: Approximately 5mg

  - Cholesterol: 0 mg

  - Nutritional Benefits: Good source of vitamin C, fiber, and antioxidants, supports immune function, digestive health, and may have anti-inflammatory properties.

4. Garlic (2 cloves, minced):

  - Calories: Approximately 10 kcal

  - Carbohydrates: Approximately 2g

  - Protein: Approximately 0.5g

  - Fat: Negligible

  - Sodium: Approximately 1mg

  - Cholesterol: 0 mg

  - Nutritional Benefits: Contains allicin, a compound with potential anti-inflammatory and immune-boosting properties, may help lower blood pressure and cholesterol levels.

5. Ginger (1 teaspoon, grated):

  - Calories: Approximately 5 kcal

  - Carbohydrates: Approximately 1g

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Negligible

  - Cholesterol: 0 mg

  - Nutritional Benefits: Contains gingerol, a bioactive compound with antioxidant and anti-inflammatory properties, may aid digestion, reduce nausea, and alleviate muscle pain.

6. Curry Powder (1 teaspoon):

  - Calories: Approximately 10 kcal

  - Carbohydrates: Approximately 2g

  - Protein: Approximately 0.5g

  - Fat: Approximately 0.5g

  - Sodium: Approximately 1mg

  - Cholesterol: 0 mg

  - Nutritional Benefits: Depending on ingredients, may contain spices like turmeric, cumin, coriander, and chili, rich in antioxidants and potentially anti-inflammatory compounds, may support digestion and metabolic health.

7. Turmeric Powder (1/2 teaspoon):

  - Calories: Approximately 5 kcal

  - Carbohydrates: Approximately 1g

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Approximately 1mg

  - Cholesterol: 0 mg

  - Nutritional Benefits: Contains curcumin, a potent antioxidant and anti-inflammatory compound, may support joint health, brain function, and help reduce the risk of chronic diseases.

8. Salt and Pepper to taste:

  - Calories: Negligible

  - Carbohydrates: Negligible

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Varies, depending on amount added

  - Cholesterol: 0 mg

  - Nutritional Benefits: Salt provides sodium, essential for fluid balance and nerve function, while black pepper contains piperine, which may enhance nutrient absorption and have antioxidant properties.

9. Vegetable Oil (2 tablespoons):

  - Calories: Approximately 240 kcal

  - Carbohydrates: Negligible

  - Protein: Negligible

  - Fat: Approximately 28g

  - Sodium: Negligible

  - Cholesterol: 0 mg

  - Nutritional Benefits: Provides healthy fats (monounsaturated and polyunsaturated), contains vitamin E and antioxidants, supports heart health, and helps absorb fat-soluble vitamins.

This breakdown offers insights into the nutritional composition and benefits of each ingredient, helping to make informed dietary choices.