Chicken Liver gravy

Ingredients

1. Chicken Liver                     4 nos
2. Small onion                        handful
3. Tomato                               2
4. Salt                                      3 tsp
5. Castor oil                           1 tbsp
6. Badaga                               little
7. Chilly powder                    3 tsp
8. Turmeric                            1 tsp
9. Water                                  5 cups

For Grinding

1. Coconut                         1 cup
2. Fennel seeds                  2 tbsp
3. Pepper                           1 tsp
4. Cinnamon                      1"
5. Cloves                           6
6. Roasted Gram               4 tbsp
7. Coriander powder         1 tbsp
8. Ginger                          1"
9. Garlic                           6 
10. Kalpaasi                       1/2"

For seasoning

1. Mustard seeds               1 tsp
2. Bengal gram                  1 tbsp
3. Urad dal                        1 tsp
4. Curry leaves                 handful
5. Coriander leaves          handful
6. Oil                                1/2 cup     

Method

• Wash the liver adding salt and turmeric.
• Cut the liver into small pieces. Chop onion, tomatoes.
• Heat oil in an IRON pan, add seasoning.
• Splutter mustard seeds add onion, curry leaves, and fry till translucent.
• Add tomato and fry, add turmeric, chilly powder, salt, and cut liver to it.
• Fry for 2 or 3 minutes and add ground masala, Badaga, castor oil.
• Fry for 2 or 3 minutes add water and boil for 5 minutes.
• Reduce the flame and simmer on low flame until done.
• Cook for 20 minutes. Stir in between cooking.
• Check salt, if the gravy done we can see the oil floats on top
• Garnish with coriander leaves and serve hot rice and chapati.