Chicken liver pepper fry recipe

INGREDIENTS:

1. Chicken liver - 1/4 kilogram
2. Chopped onion - 2
3. Garlic - 10 cloves
4. Ginger - 1 inch piece
5. Curry leaf - little
6. Coriander leaf - little
7. Salt - as needed
8. -- Masala powders  --
   1. Turmeric powder - 1 teaspoon (tsp.)
   2. Chili powder - 1 teaspoon (tsp.)
   3. Freshly ground black pepper powder - 2 teaspoon (tsp.)
   4. Fennel seed power - 1/2 teaspoon (tsp.)
9. -- For Tempering --
   1. Fennel seed - 1 tablespoon (tbsp.)
   2. Oil - 1 tablespoon (tbsp.)

PREPARATION:

1. Cut and clean by washing in water 2 to 3 times the liver. Filter all the water. Add 1/2 teaspoon (tsp.) turmeric powder, 1/2 teaspoon (tsp.) of salt and mix well. Steam and cook the liver in idli pan until they are cooked. NOTE: you can cook liver in boil  water as well make sure you don't add too much water.
2. Crush ginger and garlic together and keep it aside. NOTE:  its better this way than using ginger garlic paste.
3. In a pan heat oil. Add fennel seeds and sauté for few seconds.
4. Now add the crushed ginger garlic and sauté until the raw smell is gone.
5. Now add the chopped onion and sauté until they turn translucent (golden brown).
6. Now add turmeric powder, chili powder, salt as needed and sauté for 7 to 8 minutes until the raw smell is gone.
7. Now add curry leaf, cooked chicken liver and mix well. Continue cooking this for 2 to 3 minutes.
8. Now add black pepper powder, fennel powder and mix well. Continue cooking this for another 2 to 3 minutes.
9. Now garnish with coriander leaves. Remove from heat (stove) and serve.

NOTES:

1. Cooking time: 30 minutes
2. Goes well with rice, Idli, dosai, chapatti, paratha.