Ingredients
- Liver with lungs: One
- Ground red chili and salt: to taste
- Ground hot spices: two tolah
- White cumin seeds: one tolah
- Ground dried coriander: 125 gram
- Garlic: 12 pieces
- Onion: three pieces
- Tomato: four pieces
- Banaspati ghee: to taste
Instructions
This curry is prepared without water. Only the garlic cloves and liver pieces will be in the water. Similarly, there is no broth in it. Only the water has to be mixed with the spices. Cut the liver and lung pieces into small pieces. Boil them lightly in water with garlic. Then take red chilies, dried coriander, half an onion, white cumin seeds, and oiled garlic cloves and grind them. Add a little water to them and make the spices very thin so they can be easily coated on the liver and lung pieces.
Now put the Banaspati ghee in a small pan and keep it on the stove and crackle. Then slowly put the spiced liver pieces in it and fry them.
This curry is cooked on coals and the heat is kept low. When the liver pieces are cooked well, remove the pan from the stove and serve with the remaining onion and tomato slices.
