Traditional Chicken Livers

Serves 4 - 6 | Preparation 45 minutes | Cooking 15 - 20 minutes

Ingredients

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

Garnish

Fresh coriander

Tip

Stir in 1 tablespoon fresh lemon juice or 1 teaspoon of fresh yoghurt into the livers while braising.

Preparation

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.