Wash the chicken livers and drain. Cut
each into half. Heat a wok with ghee and fry the garlic, onion and
ginger until the onion is soft and golden brown. Add chili powder,
cialntro, turmeric and cumin. Fry for about 2 minutes and add the garam
masala, tomato and salt. Cover with a lid and cook until the tomato is
pulpy. Str and mash the tomato with a wooden spatula and add the chicken
livers, stir well. Sprinkle pepper over and cook with cover for 15-20
minutes. Serve while still hot with rice and other accompaniments.