Wash the liver and allow to drain. Cut into quarters and boil with salt & 1/2 cup water till it is cooked (could take about 6-7 mins). You should have approx 3/4th cup of gravy/stock after the liver is boiled.

Peel and cut the potatoes into cubes the same size as the liver pieces. Boil the potato cubes in enough water & salt. When they are almost cooked, drain off the water and keep aside.

On a skillet/tawa dry roast the coriander and peppercorns for a few seconds, take care not to burn them. Remove and allow to cool. Next, roast the cumin lightly, do not let them pop or they will turn bitter. Remove and allow to cool. Next add the coconut and broken chillies and roast on a low heat till the coconut turns light brown (biscuit colour). Add the curry leaves if desired and roast for half a minute. Then add the turmeric and allow the mixture to cool.

Using a little water grind the roasted spices first to a powder, then add the coconut+chilli mixture and tamarind and grind to a fine paste. Retain the water from the mixer grinder (the water used to

In a kadhai or pan heat the oil/ghee and saute/fry the onions till they turn light golden. Remove half of them and toss in the whole spices - cardamom, cloves and cinnamon into the remaining onions and fry them till brown (be careful not to burn them).

Add back the sauteed onions, boiled liver (without the gravy) and ground masala and mix everything well. Add the potatoes and lightly mix taking care to see that the potatoes don't break

Let the masala cook for about a minute before adding the tomatoes. Mix and cover the pan and let the tomatoes turn a little mushy.

Finally add the reserved liver gravy, salt to taste if required and simmer till the masala thickens. Remove from heat.

Serve hot with chapathis or rice.