Kundikaya Iguru

Ingredients

Liver :500 gm
Onion : ¼ kilo
Tomato        :    ¼ kilo
Green peas    :    100 gm
coconut         :    ½
Poppy seeds    :    4 tsp
Coriander    seeds    :    4 tsp
Cloves        :    8
Cinnamon        :    8   
Oil        :    200 gm
Chilli Powder     :    as needed
Turmeric Powder     :    1 tsp
Salt         :    as needed
Garlic         :    1 (big)
Ginger        :    a small piece
Coriander leaves    :     a little

Method    

Clean the liver and cut it into pieces.
Grate the coconut . Peel garlic.   
Cut onion, tomato, coriander leaves into fine pieces.
Heat oil in a frying pan.
Add cloves, cinnamon, onion, tomato and fry.   
When it is golden add liver and fry.
Add turmeric powder, chilli powder, salt, 2 cups of  water.
Stir well, close the pan with a lid an cook.
Grind grated coconut, Coriander seeds, poppy seeds, ginger and garlic to a paste in a  mixie.
When the liver is cooked add the ground past and let it boil.
When the gravy thickens remove from stove and garnish with coriander leaves.
This can be eaten with rice or can be used as a side dish for chappathi, idli etc. 


Note: This recipe is taken from the book "Andhra Special Samiyal" by prabarajappa published by Manimekalai Persuram