Ingredients:

1 kilogram of Liver (Kaleji)
5 Mint Leaves (Podina)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
1 tbsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 tbsp. of Ginger Paste (Pisi Adrak)
1 tbsp. of Garlic Paste (Pisa Lehsan)
Water (enough to boil liver)
3 tbsp. of Cooking Oil

Method:

Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain.
Chop liver into medium bite-size pieces.
Mix all of the remaining ingredients together. Add the liver pieces to ingredients and mix again.
String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving.
Garnish with mint leaves and serve hot.