Kashmiri Tchok Charvan (Tangy Goat Liver)

This is a famous Kashmiri delicacy infused with spices and tamarind paste. The aroma of the spices and the tanginess of the tamarind give a lovely flavor to this dish

[@neeluraina1474]

Mazz balaai

[@meghascookingstudio2544]

Thank you

[@divyaranjanmallick3147]

Nice kashmiri dish 🍲

[@meghascookingstudio2544]

Thank you 🙏🏻

[@sweetygulati6294]

Megha sooo good ,I love it

[@meghascookingstudio2544]

Thank you 🙏🏻

[@ahmadnadeem8155]

Mam superbbbb
M from kashmir 😊😊

[@meghascookingstudio2544]

Thank you

[@monikadhar2544]

Bahut lazeez👌.. mouthwatering 😋😋

[@meghascookingstudio2544]

Thank you 🙏🏻

[@piyushpandita7611]

Nice one..looks delicious👌

[@meghascookingstudio2544]

Thank you 🙏🏻

[@natashakarihaloo2135]

Too good!!

[@meghascookingstudio2544]

Thank you 🙏🏻

[@aayusheambardar7057]

Nice dish

[@meghascookingstudio2544]

Thank you 🙏🏻

[@meenakshichadha9523]

Hello Megha
Please give more kashmiri recipes.Love them 😊

[@meghascookingstudio2544]

Sure . There are some on my channel. Let me know if there is any specific recipe you would like ❤️❤️

[@zadoo86]

Is it necessary to boil ? And can we use lemon instead of tamarind. Rest the tchrwan you prepare is mouthwatering 😍

[@meghascookingstudio2544]

It is always recommended to boil. Also with lemon you will get the tang ones but the thickness of the sauce might be compromised.

[@anirbanchatterjee1422]

I have read in some versions of this recipe that we top off the dish with a sprinkling of shah zeera. Is that an optional addition?

[@rajeevsas3151]

Thanks Meghaji.... Lots of love

[@meghascookingstudio2544]

Thank you 🙏🏻