Ingredients non vegetarian 4 servings

• 6 Chicken liver, quartered
• a pinch Soda bicarbonate
• Salt to taste
• 1 inch piece Ginger, peeled
• 4-5 cloves Garlic, peeled
• 2 tbsp Butter
• 2 Green chilli, chopped
• 3-4 tbsp Oil
• 1 tsp Cumin seeds
• 3 large Onions, chopped
• 2 tsp Red chilli powder
• 1 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 3 medium Tomatoes, pureed
• 1 tsp Dry mango powder (amchur)
• 1 tsp Garam masala powder
• 2 tbsp Fresh coriander leaves, chopped

Directions

1. Clean, wash and soak chana in three to four cups of water overnight. Drain and pressure-cook with soda bicarbonate, salt and three cups of water. Drain and keep aside. Reserve stock for cooking.
2. Grind ginger and garlic to a coarse paste.
3. Heat butter in a pan, add green chillies and sauté for half a minute. Add chicken liver, season with salt and sauté on high heat for three to four minutes stirring continuously. Remove from heat and keep aside.
4. Heat oil in a thick-bottomed kadai, add cumin seeds and sauté till they begin to change colour. Add onions and fry till golden brown.
5. Add ginger-garlic paste and sauté for a minute. Add red chilli powder, coriander powder and turmeric powder and sauté for a minute.
6. Add tomato puree and salt and cover and cook on medium heat for five to six minutes or till oil surfaces to the top.
7. Add chana and dry mango powder along with one cup of stock and cover and simmer on low heat till all the water has evaporated and mixture is completely dry.
8. Stir in sautéed liver and garam masala powder. Cook for a minute and serve hot garnished with coriander leaves.

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