Cut the liver into medium pieces and wash it well.

Marinate the liver with salt and pepper powder and keep it for half an hour.

Cook the liver with very little water and make sure that there is no water left when the liver is done.

Heat oil in a pan.

Add the curry leaves.

When it becomes crispy, add sliced onion along with little salt and saute till it becomes light brown.

Add the cooked liver and mix it slowly so that the liver will not get mashed.

Sprinkle the garam masala over the dish and cover it with a lid and keep it on low flame for 15 mins.

Remove from fire.

:- Serve hot with chappathi, parotta or appam.