Grate the pumpkin flesh on the coarse grater. Stir-fry quickly in hot oil for about five minutes, keeping it moving relentlessly. Add the finely diced onion and garlic, and add the chilies with or possibly without seeds (this is where most of the heat is) finely diced, on the spot also season with salt and pepper and season with sugar, finally pour the vinegar.
Cover and leave to infuse for five minutes. Finally, fold in finely chopped dill.
Clean the veal liver slices from skins and tendons, then turn them in flour to the other side, shake off all the excess flour. Float in enough oil flavored with sesame oil and chilies to roast heartily on both sides for no more than a minute each.
Lift out and place on a heated plate to reheat.
In the remaining frying fat, leisurely roast the sliced potatoes until golden brown.
Arrange the liver slices on plates and bring to the table on the spot with pumpkin vegetables and the golden potato slices.
By Martina Meuth and Bernd Neuner-Duttenhofer :Keyword : Pumpkin :Keyword : Veal