LIVER MASALA

1/2 kg liver,
1 tsp ginger-garlic paste,
1 tsp Red Chilli powder,
1/2 tsp haldi,
1/2 tsp garam 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.