3 medium-sized ripe tomatoes, washed, chopped and rubbed through a fine sieve or food mill
The seeds of 2 whole cardamom pods or 1/8 teaspoon cardamom seeds, crushed with a mortar and pestle or in a bowl with the back of a spoon
1/8 teaspoon ground hot red pepper
How To Cook:
1. Combine the liver, yoghurt and 1 teaspoon of the salt in a bowl, and turn the liver strips about with a spoon until they are evenly coated. Set aside at room temperature and marinate for about 30 minutes.
2. In a heavy 10- to 12-inch skillet, heat 4 tablespoons of the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger, then the garlic. Add the onions and lower the heat to moderate. Stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.
3. Add the coriander and turmeric, stir for 1 minute, and pour in the tomatoes and the remaining 2 teaspoons of salt. Stirring constantly, fry for about 2 minutes longer. Drain the marinade from the liver into the skillet, add the cardamom, cover tightly, and simmer over low heat for 5 minutes.
4. Meanwhile, heat the remaining 2 tablespoons of ghee in a separate 10-to 12- inch skillet. Drop in the liver and, turning the strips constantly, fry them over moderate heat for 3 minutes, or until they are delicately browned on all sides.
5. Then stir them into the simmering tomato mixture and bring to a boil over high heat. Immediately remove the pan from the heat and transfer the entire contents of the skillet to a heated platter or bowl. Sprinkle the top with red pepper and serve at once.
