500 gms chicken liver
1.5 tbsp ginger garlic paste
2 tsp garam masala powder
2 tsp pepper powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp sugarcane vinegar (other variety will also do)
1 tbsp tomato sauce
2 green chilies, finely chopped
Salt to taste
5 curry leaves
Coriander leaves for garnishing
Marinate the liver in all ingredients except the coriander leaves and curry leaves for about half an hour.
Heat oil in a wok and put in the curry leaves.
Once fried crisp, add in the marinated liver.
Stir briskly till the liver is well fried.
Simmer and cook under cover till the liquid is dried.
Garnish with fine chopped coriander leaves.
Serve hot with a squeeze of lime, and a side of Tuscany style potato wedges.