Traditional Chicken Livers
Serves 4 - 6 | Preparation 45 minutes | Cooking 15 - 20 minutes
500 g chicken livers
1 tsp salt
1 tbsp vinegar
2 tbsp oil
1 tsp cumin seeds
2 small onions, finely chopped
½ tsp garlic paste
½ tsp ginger paste
1 tbsp fresh fenugreek leaves (methi)
2 fresh green chillies, chopped
¼ bunch fresh coriander, chopped
½ cup tinned tomatoes, blended
Salt to taste
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
½ tsp red chilli powder
Fresh coriander
Stir in 1 tablespoon fresh lemon juice or 1 teaspoon of fresh yoghurt into the livers while braising.
Soak the livers in salt and vinegar for 30 minutes, rinse and drain.
In a pan heat the oil on a low heat and add the cumin seeds. Then add the onions, garlic and ginger pastes, fenugreek, chillies and coriander.
Stir in the tomatoes, salt and dry spices.
Cook for 5-7 minutes until the oil separates.
Add the livers and keep stirring for 5 minutes. Be careful not to overcook. Remove from the heat.
Garnish with coriander and serve hot with chapatti or puris.