1Mix salt and red chilies powder in liver slices and marinade for 10 to 20 minutes.
2In a frying pan heat one tablespoon oil and spread oil evenly, sprinkle one tablespoon cumin evenly on pan and pop it little.
3Now place liver slices equally on pan and fry them (5 minutes for chicken, 25 minutes for beef and 10 minutes for mutton; each side)
4Another pan heat one tablespoon oil, add half tablespoon cumin and pop it little.
5Now add peas with salt and and cover the lid, cook for 5 to 10 minutes.