Serving: 2 | Type: Non Veg
Ingredients:
| Goat Liver | -100 gram |
| Goat Kidney | – 1 piece |
| Onion | -2 medium |
| Tomato | -1 |
| Ginger and Garlic Paste | -1 tsp |
| Red Chili Powder | -1 tsp |
| Coriander Powder | -2 tsp |
| Turmeric Powder | -1/4 tsp |
| Salt | – to taste |
| Water | -1 cup |
| Coriander Leaves | – 2 tbsp (chopped) |
| Garam Masala | -1/2 tsp (optional) |
Seasoning:
| Oil | -2 tbsp |
| Cumin seeds | -1/4 tsp |
| Ani seeds (sombu) | -1/4 tsp |
| Fenugreek seeds | -1/4 tsp |
| Red chili | -1 |
| Clove | -1 |
| Cinnamon stick | -1 inch |
| Kalpasi (Black stone flower) | -little |
| Curry leaves | -1 stack |
Method:
- Cut the liver and kidney in cubes and wash it well.
- Diced the onion and tomato.
- Take a pan, heat the oil and add seasonings.
- Add onion sauté for 2 minutes with salt, turmeric and ginger garlic paste.
- Now add tomato sauté until it mashes well.
- Then add chilli, coriander powder, liver and kidney sauté well for 3 minutes .
- Add water and cover with the lid.
- Cook it well until it gets soft.
- It should not be too watery or too dry.
- Now turn off the stove.
- Garnish with coriander leaves.
- Serve with white rice or chappathi.
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