Kaleji is a rich, but nutritious delicacy. It has an earthy flavor, with a melt-in-your mouth texture. This dish can be enjoyed as snack, or as a meal accompanied with roti.
My mother used to make this dish for Holi every year as a celebratory snack. This food earned her cooking a decent amount of praise, so this recipe is fool-proof!
Ingredients:
1 cup (250 grams) goat liver
5 tablespoon oil
1 cup ground onion
1 cup ground tomatoes
1 teaspoon grated garlic
1 teaspoon grated ginger
1-2 green chillies
1 1/2 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon kashmiri red chilli powder
1/4 teaspoon turmeric
salt to taste
1 bay leaf
5-6 black peppercorns
1 green cardamom
1 inch cinnamon stick
1/2 teaspoon dry mango powder (amchur powder)
handful of chopped coriander leaves
3/4 cup water
Instructions:
Wash liver pieces and keep aside.
In a pressure cooker heat oil. Add green cardamom, black peppercorns, cinnamon stick, and bay leaf.
Then add ground onions and cook until golden brown.
To this add grated garlic and ginger, cook for 1-2 minutes.
Now add ground tomatoes and chopped green chillies, cook until oil separates.
Add all the spices and sauté for 2-3 minutes.
To this add liver pieces and sauté them with the gravy for 2-3 minutes.
Add water and cook for 2-3 whistles.
When done, sprinkle in dry mango powder and mix well.
Garnish with fresh coriander leaves.
Enjoy this with roti or as a snack!
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