Ingredients:

Chicken Liver – 1 pound / 1/2 kg

Onions – 1 cup (cut lengthwise)

Ginger – 1/2 inch piece (chopped finely)

Garlic – 4 cloves (chopped finely)

Coriander Powder – 1 tablespoon

Chili powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Pepper powder – 1 tablespoon

Garam masala powder – 1/2 teaspoon

Fennel powder – 1 tablespoon

Vinegar – 1 tablespoon

Curry leaves – 2 sprigs

Coriander leaves – 2 tablespoons

Oil – 2 –3 tablespoons

Salt to taste

Water – 1 cup+2 tablespoons

How to:

Clean the chicken liver, add one cup water, 1/4 teaspoon turmeric and enough salt and pressure cook for 5-10 minutes or till you hear one whistle. Release the steam from the cooker, drain the remaining water and chop liver into bite sized pieces.

In a pan add two-three tablespoons oil, put in the chopped ginger and garlic and fry for a minute. Next add the onions and curry leaves and fry till the onions turn golden brown. Add the remaining turmeric, 1/2 tablespoon pepper, coriander, chili, garam masala, and 1/2 tablespoon fennel powder. Roast on a low flame till the masalas are well seasoned. Add salt and the chopped liver and mix slowly to combine with the masala. (Stir gently to avoid the liver from forming a mushy paste). Pour in the vinegar and add more salt if necessary.

Continue cooking on a low flame for a 5-10 more minutes till the masala is well combined with the liver. You can also add a tablespoon of reserved stock to enable the masalas to coat better. Cook till all the water is absorbed. Sprinkle the remaining pepper powder and fennel powder (it enhances the flavour of the curry when added at the end)  Add The chopped coriander leaves to the curry. Remove from flame and serve hot with chapattis.