Once the kidneys are cleaned and outer covering removed, cut the kidneys in half and then into larger chunks.

Heat 1 tbsp coconut oil and add the whole spices (cardamom, cloves, pepper, cumin and fennel). Lightly fry for a few seconds and then add the garlic, ginger, half of the chopped onions and half of the curry leaves. Sauté till the onions are softened.

Next add half of the chopped tomatoes and coriander leaves; sauté again till the tomatoes are softened. Remove and allow to cool.

Grind this onion mixture into a paste like consistency with very little water and keep aside.

In the same pan, heat the remaining coconut oil and add the dry red chilli, curry leaves and remaining onions; sauté till the onions turn light brown.

Next add the tomatoes and sauté till soft and mushy.

Add the powdered spices (red chilli, turmeric, coriander and nutmeg). Sauté for 30 seconds and then add the ground paste; mix well to combine and season with salt.

Cook on low heat for 2-3 minutes and then add half cup water. Bring to boil and add the kidneys; check seasoning and add more salt if necessary.

Cook covered on low heat for 5 minutes or till the kidneys are almost done; stir occasionally

Then remove the lid and cook till the kidneys are completely done and the gravy is reduced to a thick coating.

Garnish with coriander leaves

Serve warm