" KALEJI II Liver "
Start by adding ½+ oil to your pressure cooker, thinly slicing 3 md-sm sized onions and frying them on high heat and once your onions have become pink and little brown on the edges add 1 L sized whole garlic so that you will have lots of masala for kaleji, 1 cup of water and 1 L sz tomato sliced. Mix it and then pressure it for a few mins 2-3 mins. While they are being pressured crush approximately 1 inch of ginger. Now that the onions, tomatoes and garlic have been pressured and the pressure has come down cook them on a high heat and keep cooking it until the oil separates so fry it really well until it starts sticking to the bottom and the oil has started to separate completely and starts floating up the top. Once the water starts to dry add the ginger fry it, add the spices – ¾ ts salt, ¾ ts chilli powder, ¾ ts coriander powder, ¾ ts cumin seeds and 1/3rd ts turmeric and mix it then add ½ ts of whole black pepper then mix it again. Add 600g of lamb liver cut into sm pieces mix it and cover and cook so that the liver doesn’t take very long to cook which is why we pressured the onions before hand because if you try to pressure the liver then it overcooks and it becomes hard its very similar to cooking seafood. And once it starts to change colour, starts sticking to the bottom and the oil has started to float up the top and the liquid / the oil becomes clear. Add ½ ts garam masala and fresh coriander mix it and cover it for 2-3 mins. Our liver is now done.
So it’s a very simple, very tasty recipe and very easy to make.
Ramya
