Score the top of the liver in a criss-cross pattern and lay the pieces in a dish.
curd into a blender.Add the ginger-garlic paste, elaichi powder,
red chilli powder and garam masala,and process for 3 seconds.
Add the salt ,mint and coriander and process until smooth.
Pour the curd mixture over the liver and turn the pieces to make
sure that they are evenly coated.
Cover and marinade in the refrigerator for 4 hours or overnight.
Preheat the oven to 200*c.Brush an ovenproof dish
roasting tin with olive oil and add the liver,with the marinade.
Bake the liver for 20-25 minutes,when the liver
will be pink in the middle.
If you prefer liver well cooked,then cook for a further 5-10 minutes.