INGREDIENTS
1/2 kg Chicken liver,
1 tsp ginger-garlic paste,
1 tsp Red Chilli powder,
1/2 tsp haldi,
1/2 tsp Eastern Curry Masala,
1 tsp zeera powder,
1 tsp dhania powder,
2 onions(big),
3 tbsp oil, salt to taste,
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
3 green chillies,
1 lemon
METHOD
Wash liver and remove the thin layer surrounding it. Cut liver into small pieces and marinate in garlic-ginger paste, salt, haldi, chilli powder and masalas for atleast 30 minutes. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly. When the jeera begins to splutter, add cloves, illayachi & cinnamon, onion and saute for sometime over medium flame for 2 minutes. Add ginger garlic paste and saute everything for 2
minutes. Add finely chopped green chillies and marinated liver and cook for 5 minutes. Add lemon juice and garnish with chopped coriander leaves and serve hot with phulkas or parathas.
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