Pressure cook liver with little salt turmeric powder and 1 tsp black pepper powder.
Drain and keep the leftover stock aside.
In a wok add coconut oil, add cumin seeds, let it splutter.
Add curry leaves and ginger garlic paste and stir for 30 secs.
Add finely chopped onions and saute for 2 to 3 mins until onion turns translucent.
Add salt pepper powder chilli powder and turmeric powder.
Add the leftover stock and to this add cooked liver and mix it and cook until the gravy turns thick and gets into roasted consistency.
