April 02, 2014


Liver - 500 gms
Onions - 2
Ginger garlic paste - 1 tbsp
Green chillies - 5-6
Turmeric - 1/2 tsp
Red chilli powder - 1 tbsp
Salt to taste
Tamarind - lemon size
Cloves - 3
Cardamom - 2
Cinnamon - 2-3 sticks
Coriander leaves - small bunch
Oil - 2 tbsp


  • Wash and cut liver into pieces. Mix liver pieces, ginger garlic, salt, turmeric and chilli powder. Keep aside.
  • Finely chop onions  and green chillies.
  • Heat oil in kadai, add cinnamon, cloves and cardamom and fry for few seconds.
  • Add chopped onion and green chillies, fry till onions are brown.
  • Add liver pieces and stir for 2-3 minutes then add enough water and close the lid. Cook till the pieces are tender.
  • soak tamarind in hot water for 5 minutes then extract juice. Add required juice and chopped coriander  to the curry and cook in low flame for 7-8 minutes.
  • Serve with rice.

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