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Recipe Ingredients
Liver 250 gm
Black cardamoms 2
Cinnamon 1
Coriander leaves, chopped 4 tsp
Coriander seeds, roasted 1 tsp
Cumin (jeera) seeds 2.5 gm
All spice 2.5 gm
Garlic cloves, chopped 4
Garlic paste 1 tsp
Ginger, shredded 1" piece
Ginger paste 1 tsp
Oil 60 ml
Onions, grated 60 gm
Onion paste 30 gm
Red chilli powder 2.5 gm
Salad oil 60 ml
Salt to taste
Tomatoes, chopped 120 gm
Turmeric (haldi) powder 1 tsp
Yogurt 60 gm
Recipe Method
Cut liver into 1 inch cubes. Beat together yogurt and salad oil.
Mix in ginger, garlic and onion pastes, salt and turmeric.
Add the liver pieces and leave for an hour.
Blend together roasted coriander seeds, cumin seeds, cloves, cinnamon, cardamoms, chopped ginger and garlic in a mixer with a little water.
Remove liver cubes from the marinade.
Heat the cooking oil in a flat pan and saute liver cubes gently. Remove.
In the same oil add grated onion and saute till golden brown.
Add red chilli powder to the oil with a tablespoon of warm water and stir.
Add the ginger, garlic and blended paste and the left over marinade.
Stir-cook for 5 minutes. Put liver on skewers and place on pan.
Cover and cook for 5 minutes. Finally, add chopped tomatoes.
Cook for another 5 minutes, turning skewers around a couple of times.
Cook till tomatoes are done. Remove from heat.
Transfer to a flat dish with the skewers, sprinkle with all spice and green coriander leaves.
Serve hot with any flat bread
