|Veal liver||1⁄2 Pound, membrane removed, thinly sliced|
|Vegetable oil/Ghee||2 Tablespoon|
|Onions||2 , 1 thinly sliced, 1 chopped|
|Garlic||4 Clove (20 gm)|
|Fresh ginger piece||1⁄2 Inch, peeled and chopped|
|Cumin seeds||1⁄2 Teaspoon|
|Green chilies||2 , stemmed, seeded and chopped|
|Coarsely chopped fresh coriander||3 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
Heat the oil or ghee over low heat and in it fry the sliced onion until it is brown about 15 minutes.
In a large mortar, pound the garlic, ginger, cumin seeds, chopped onion, green chilies and coriander to make a masala paste.
Add the paste and 2 tablespoons [30 ml.] of the water to the fried onion and cook for five minutes.
Add the liver slices and cook, stirring frequently, for two minutes.
Add the remaining water and the salt and cook until the liver is firm about five minutes.