Clean the liver and cut it into bite-sized pieces.

Set the liver pieces in the saucepan, put them on the stovetop, and let them cook slowly over medium heat. Do not add water to the liver, though.

Chop the onions, spring onions, garlic, and ginger; chop the tomatoes; and clean and chop the green pepper and chili peppers.

Recheck and toss the cooking meat to ensure it doesn't stick to the pan. The aim is to ensure all the water dries out, and it should take about 15 minutes to be fully ready.

When it's dry, add the olive oil to start the frying process. Be careful because we don't want it to turn black; instead, we want it to be cooked and nicely dry-fried. Use a nonstick pan to ensure it doesn't stick to the pan and make everything burn.

Next, add the chopped onions and let them release the fragrance as they brown. Keep tossing the liver to ensure they cook evenly.

Add the ginger garlic paste to the mixture and toss it around to release the aroma.

Next, add the capsicum royco cubes and all the different spices you may need. Also add the tomatoes and toss it a little then cover it to simmer and cook.

Finally, add the salt to taste and dhania to garnish and get it off the fire.

Serve with your favourite veggie and ugali rice or chapati.