Instructions

I find that soaking liver in half a cup of cool water and a tbsp milk for around 1/2 hour and then rinsing it out helps get rid of the strong metallic liver taste, which is unpleasant to many.



In a nonstick pan, heat a few drops of oil… Toast the coconut, coriander seeds and a tsp of chopped onion till brown. Cool and grind to a chutney and set aside.


Grind the coriander, mint and chillies to a paste using a little water.

Heat the balance oil in a thick bottomed pan, add chopped onions and sautē till pink and transparent.

Add ginger-garlic paste and sautē till the raw smell goes away

Add the coconut-onion masala and sautē for a minute. Add the green masala paste.

Now slide in the liver Cover and simmer.

Leave this on simmer and literally forget about it for at least 5 mints
Season with salt, sugar (a pinch) and nimbu.

This needs to slow cook gently for a long time… The longer the better. Break into pieces as desired while cooking, mixing it once in a while as it cooks.

I simmered this for slightly over 5 mints get a masala with a texture you can see in this pic!