![](http://cookingatmayflower.com/wp-content/uploads/2012/11/image_1-10.jpg)
Ingredients
Liver – 1/2 kg
Onion – 1 no
Green chilli – 2 nos
Ginger paste – 1/2 tsp
Garlic paste – 1 tsp
Pepper powder – 2 tsp
Coriander powder- 1 tbsp
chilly powder – 1/2 -1 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1 tsp
Curry leaves
Salt as needed
Oil as needed
Coriander leaves
Directions
Heat oil in a pressure cooker, saute onion, green chillies, ginger paste, garlic paste and curry leaves. When onion turns light brown, add coriander powder, pepper powder, chilli powder, turmeric powder and garam masala. Saute in low flame till the masala turn dark brown in colour. Add liver and half cup of water. Then close
the lid and cook for 2 whistles in low flame. When the pressure releases and after 10 minutes, open the lid and reduce the remaining water. When the gravy turns thickens, switch off the stove and garnish with coriander leaves. Serve with rice, chapati or appam.
Note:- Don’t cook the liver too much or else it will go hard.
![](http://cookingatmayflower.com/wp-content/uploads/2012/11/image_2-6.jpg)
Mouthwatering..missing this:)
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This looks simply mouthwatering …delicious!
my fav recipe 🙂