Hearts and Livers

Directions

• 1. Grind onions, cilantro, green peppers and garlic. Add vinegar and 1 tbsp Oilve oil while grinding
  2. Heat 3 tbsp Oil in a deep Heavy Bottom pan. When oil is hot, add cumin seeds and then add 4-5 tbsp of grinded mixture and fry till light brown in color. Now add ginger paste and fry for 30 seconds. Add turmeric and Red Pepper Powder and fry for 1 minute. Add coriander powder, salt and 1 tbsp tomato paste (Optional) and stir to combine.
• 3. Add chicken hearts first and fry till raw meat texture disappears (about 2 minutes). Keep stirring continuously so that onion mixture does not burn. You can add some water (1 to 2 tbsp) to avoid it sticking to the bottom of pan. Now add chicken livers and fry for another 2 minutes, then add 1 cup water and simmer for 5 minutes. Additional Notes: If you are also cooking chicken gizzards with livers and hearts, I suggest to cook gizzards for 5 minutes before adding in hearts since gizzards take little longer to get tender. If you have pressure cook, pressure cook these for 10 minutes instead of boiling. Increase water if it appears to be drying out.
  4. Once hearts and livers are done to your liking, increase heat so that water (if left any) dry out. Stir fry curry for another 5 minutes or till you see oil separating from the mixture. This step is very important for the success of this recipe, so make sure to fry till oil separates. You can serve these for snack or for main course. And I am sure you will be making'em once again soon. Enjoy!!