Kaleji Kapura

Clean liver.Cut into 4 cm (about 11/2) pieces.

Grind onions, coriander leaves, green chillies, garlic, ginger and fennel and mix with curds.

Roast cinnamon, cardamom, cloves, cumin and mix with curds and ground masala.

Add salt and black salt.

Prick liver with a fork and marinade for an hour in above mixture.

Put pieces of liver on a skewer. Cook on charcoal and baste with oil. Keep turning regularly to ensure even browning. Cook for 10 minutes.

Remove from fire. Baste again with oil and cook for another 10 minutes. Serve hot with onion salad.