– Cut livers, kidneys and lungs into cubes.
Remove the thin membrane covering it.
– Rinse well and soak in milk.
(This removes the blood and gives the curry a beautiful colour)

In the meantime:

– Prepare vagaar with 2 chopped onions in 3 tbsp oil/ghee.
– Add some cinnamon sticks, elachi, whole black pepper and whole jeeru.
– When onions almost brown add liver, salt and a ½ cup milk. Allow to cook and braise well until all the moisture has evaporated or until liver is almost done.
– Add 1-2 tbsp red/ginger garlic masala, 1 tsp crushed dhana, 1 tsp crushed jeeru, ¼ -½ tsp arad and slightly rough red chillies. (Fine chillies turns curry black)
– Braise very well, then add 2 liquidized tomatoes and allow to cook until oil floats.
– Garnish with green dhana and serve with hot rotis.