Kaleji-do-piaza

Wash the liver and cut into medium sized pieces. Cut onions into thick slices and cut tomatoes into 8 pieces each.  

INGREDIENTS

• Onions 1 lb
• Liver 2 lb
• Chilli powder 1 tsp
• Fresh garam masala 2 tsp
• Tomatoes 1 lb
• Cloves garlic 8
• Curd or yogurt 1/4 pint
• Turmeric powder 2 tsp
• Ghee 3 tbsp
• Coriander leaves 1 bunch
• Ginger 1 inch piece
• Green chillies 4
• Salt to taste

2   COOKING DIRECTIONS

1. Wash the liver and cut into medium sized pieces.
2. Cut onions into thick slices and cut tomatoes into 8 pieces each.
3. Place a large saucepan on the fire and warm the ghee.
4. Add onions, tomatoes and turmeric and fry till reddish brown.
5. Put in chopped ginger, garlic and green chilies and fry for a few minutes more.
6. Add liver pieces and fry till nicely browned.
7. Add curd and the remaining spices and cook on low heat till the liver is tender and the ghee floats to the top.
8. Sprinkle with a little water if necessary.
9. Garnish with chopped coriander leaves.
10. Serve with hot tandeoori rotis.