ALETI PALETI
         Stew of Chicken Livers
        
         1 lb chicken livers
         1/2 lb gizzards optional
         4 medium onions
         4 tomatoes, chopped
         1/4 lb potatoes, quartered or smaller and fried
         4-6 green chillies, chopped
         1 bunch coriander
         3 chillies, slit
         1 tsp chilli powder
         1/2 tsp turmeric
         1/2 tsp curry powder
         1/2 tsp cummin powder
         1 l/2 tsp garlic and ginger paste
         1 tsp salt
         oil
         2 hardboiled eggs, quartered

         METHOD:
        
         Wash and boil the gizzards and then marinate with the raw, cleaned, liver in the garlic and ginger paste with 1/2 tsp chilli powder. Slice the onions and fry golden brown, then add all the above masala. When the masala has cooked add tomatoes, chillies, half the coriander, cover and cook till the oil exudes.
        
 Add the livers and gizzards, mixing gently and allow it to cook for about 5 to 7 minutes. Do not overcook, as the liver will  harden. Add the quartered eggs, fried potatoes and garnish with remaining coriander, chopped fine.