How to make Liver Masala

For the Dry Masala powder

• Dry roast all the ingredients over low flame and transfer to a plate and let it cool down.
• Grind to a fine smooth powder using a mixer jar. You can make this masala powder and stock it in once its cool. This can be stored in an air tight container.

For the Gojju / Semi Gravy,

• Wash and cut the liver into bite size pieces, drain it on a colander.
• Heat a pan with oil, add the clove and cinnamon, then saute the chopped onions. When the onions turn colour, add the ginger garlic paste. Combine and let onions and ginger garlic paste turn brown.
• Then add liver pieces, salt and turmeric powder. Cook on high flame for 5 mins. Then add the tomatoes and chili, coriander powders. Cover and cook for 15 mins on low flame, stirring in between.
• Finally when the liver turns brown and firm, it means it is done, at this stage add the dry masala powder and stir it all again.
• Cook for 5 mins, check if the liver is cooked.
• Garnish with coriander leaves.
• Serve with your meal or as a starter.