Heat oil in a pan.
Put curry leaves and onions and fry till translucent.
Then add liver pieces, lower the heat, cover with a lid and cook till the liver is done.
The liver pieces should break when pressed with finger.
If necessary add little water.
Then put turmeric powder, ginger-garlic paste, chilli powder, amchur powder, dhania powder and zeera powder.
Sprinkling little water stir the masala and cook till oil floats.
Serve after garnishing with fresh coriander and slit green chillis.
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