Liver And Kidney
|Onions||2 , cut into rounds|
|Tomatoes||4 , cut into rounds|
|Ginger||1 1⁄2 , chopped|
|Salt||1 1⁄2 Teaspoon|
|Green chillies||2 , chopped|
|Coriander powder||1⁄2 Teaspoon|
|Cardamom powder||1⁄4 Teaspoon|
|Caraway seed||1⁄4 Teaspoon|
|Coriander leaves||7 Ounce (1 Bunch)|
|Lemon juice||1 Teaspoon|
Cut each kidney into four; cut the liver into pieces of about the same size.
Boil six cups of water and add the liver and kidneys, ginger, coriander, cardamom and bay leaf.
Remove from the fire before the liver and kidneys are completely cooked.
Heat the ghee and fry the onions and tomatoes.
After a few minutes add the kidneys, liver and green chillies.
Cover and cook on a very low fire, stirring occasionally.
Add caraway seed and cardamom powder and lemon juice.
Garnish with coriander leaves.