LIVER & KIDNEY CURRY...

RECIPE:

Ingr:

Chicken liver & kidney              300 g
Potato (optional)                         1
Onions                                          3
Tomatoes                                     2
Coconut cubes                            3/4 cup
Garlic flakes                                4
Ginger pc                                     1/2 "
Gr chillies                                    4
Fennel                                          1 tsp
Cloves                                         4
Bay leaf                                       2
Cinnamon                                   1 "
Star aniseed                               2
Cardamom                                  4
Mint leaves                                 3 sprigs
Coriander leaves                       2 sprigs
Red chilli pd                               2 tsp
Coriander pd                             3 tsp
Pepper pd                                  1 tsp
Garam masala                           1 tsp
Turmeric                                    1/2 tsp
Oil                                               2 tbsp
Salt to taste

Method:

1. Clean and cut the organs to desired pcs.
2. Chop 1 onion and both the tomatoes finely.
3. Grind together 2 onions, garlic, ginger, gr chillies and whole spices ( as shown)
4. Chop mint and coriander leaves.
5. Grind coconut to a fine paste.
6. Heat oil in a cooker and add bay leaf. Put in the chopped onion and stir fry briefly.
7. Add the ground masala and saute till golen brown.
8. Put in the tomatoes, mint leaves and fry for few mts.
9. Add the potato, liver and kidney pcs;  saute for 5 mts.
10. Add the seasoning and mix well.
11. Pour 1 1/2 cups hot water (see that gravy is thick ) check for taste and pressure cook.
12. Reduce the flame after 1st whistle and let it simmer for 5 mts.
13. Remove; on cooling pour in the coconut paste and mix well.
14. Place on medium flame, stir the gravy and simmer for 5 more mts.
15. Sprinkle with coriander leaves and serve hot with rice or roti.