Ingredients:

• 1/2 kg – Chicken gizzards and liver, cut into medium-sized pieces
• 2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 3 – large onions, sliced finely
• 1/2 tsp – Cumins powder
• 3 tbsp – oil
• salt to taste

Method:

1. Wash the gizzards and liver and boil in a little water and salt until tender. Drain and keep aside.
2. Heat oil in a pan and fry the onions golden brown.
3. Add the chilli powder, turmeric powder, cumin powder, the cooked gizzards and mix well.
4. Stir-fry for 5-6 mins until the gizzards are coated with the masala.
5. Add more salt if required.

Recipe courtesy of Bridget White