Origin: India

Ingredients:

1. Liver – 200 grams
2. Onion – 1 small
3. Ginger – 5 grams
4. Garlic – 2 cloves
5. Green Chillies – 3 medium
6. Dried Red Chilli – 1 medium
7. Curry Leaves – 12 leaves
8. Oil – 1 tablespoon
9. Mustard Seeds – 1/2 teaspoon
10. Turmeric Powder – 1/4 teaspoon
11. Cumin Powder – 1/4 teaspoon
12. Garam Masala Powder – 1/2 teaspoon
13. Salt – 1 teaspoon
14. Black Pepper – 1/2 teaspoon

Recipe:

1. Wash the liver thoroughly under running water and trim off any bits of bones or fat.
2. Prepare a dry marinade of grated ginger and garlic along with turmeric, cumin, garam masala, salt and freshly ground black pepper.
3. Add the liver to the mix and let it marinate for an hour.
4. Add oil of choice to a warm frying pan and let it smoke for a few seconds.
5. Add the marinated pieces of liver and fry both sides till cooked through.
6. Set aside the fried liver and add mustard seeds to the same oil.
7. As the mustard seeds start to sputter, add the curry leaves and dried chilli.
8. Add thinly sliced onions and chopped green chillies and sauté till the onions brown.
9. Add the spice marinade and the fried liver back into the pan and mix thoroughly with the rest of the ingredients.
10. Adjust the seasoning of the dish and turn off the heat.
11. Transfer the contents into a bowl and garnish with chopped coriander.
12. Serve warm with steamed rice, or even warm roti or parota.

Extras:

1. The cooking time may vary depending upon the type of liver used.
2. Fried cashew and curry leaves can also be used to garnish the dish.