In a pan heat 2 teaspoon (tsp.). Add ingredients from section "-- For Tempering --" and sauté until curry leaves stop splattering.
Now add chopped onion and sauté until they become translucent (golden brown)
Now add ginger garlic paste and sauté.
Now add chopped tomato and sauté they become mushy and oil starts to separate.
Now add chili powder, coriander powder, garam masala powder, turmeric powder, salt as needed and sauté until the raw smell is gone.
Now add the liver pieces, sprinkle little water and mix well. Place a lid and cook this by stirring every 2 minutes until the liver is cooked. NOTE: make sure the liver is not burnt might need to sprinkle water if needed. adjust heat as well.
Once the liver is cooked and oil starts to separate add handful of curry leaves. Mix well and remove from heat.
Now add coriander leaves; mix well and serve.
Use less tomato for better result more tomato will change the taste.
Don't cook the curry leaf for good result. i.e. just crunchy is good