Steam the liver until cooked (cook
for only 10 mins otherwise the liver will harden). Slice liver
into thin 1 inch long pieces.
Grind coriander powder, chili
powder, turmeric powder, cinnamon, cloves and cardamom into a fine
paste.
Fry mustard in hot oil and sauté
onion. Add ginger and garlic and stir for a while. Add the masala
paste and sauté. When all the masalas are sautéed and the oil
separates, stir in the liver. Add vinegar and salt to taste.
Lastly sprinkle crushed pepper and sauté. When the gravy thickens,
remove from fire. Serve hot.
