|Olive oil/Vegetable oil||2 Tablespoon|
|Beef liver||1 Pound|
|Ground coriander||1 Teaspoon|
|Fennel seed||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Zucchini/Yellow summer squash||1 Medium|
Cook and stir onion in oil in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Remove onion with slotted spoon; reserve.
Cut liver into 6 serving pieces if necessary.
Cook liver in same skillet over medium-high heat until brown, 2 to 3 minutes on each side.
Drizzle water over liver.
Mix coriander, fennel seed, salt and cumin; sprinkle over liver.
Arrange onion and zucchini over liver.
Cover and cook over low heat until zucchini is crisp-tender, 6 to 8 minutes.