BHUNI KALEJI

"BHUNI KALEJI " as the name suggests is dry fried goat liver. Goat liver , fried in spices is a hot favourite in the family and is eaten as a starter with drinks in the evening and more greedily consumed at breakfast with pooris. Strange as it sounds, bhuni kaleji at breakfast is a dream come true for my food loving family. Goat liver is bought separately from the butcher and is best made fresh and consumed immedeately.If not, then you may just not get piece to taste.

you will need to ask your butcher a day in advance to keep aside the liver for you, because most butchers add a couple of pieces of liver to every kg of mutton bought by customers.

serves 6
prep time 15 mins
cooking time 20 mins

"bhuni kaleji" the recipe

ingredients

kaleji (goat liver)                       1/2 kg
onions (finely chopped)            1/2 cup
ginger (finely chopped)             2tsp
garlic (finely chopped )             2tsp
green chilli (finely chopped)     2tsp
yoghurt                                      3/4 cup
corriander powder                    2tsp
red chilli powder                      1 1/2 tsp
dry mango powder                   1 tsp
turmeric powder                      1/2 tsp
black pepper powder               1/2 tsp
garam masala powder             1/2 tsp
mustartd oil                            3 tbsp
salt to taste
fresh corriander leaves, lemon wedges and slit green chillies for garnish


 method

• wash, clean and cut the liver into bite size pieces
• keep in a sieve to drain
• heat a thick bottom pan, add the mustard oil
• heat to smoking point
• add the chopped ginger, garlic and green chillies
• add the chopped onions once the ginger and garlic change colour
• add the liver
• fry on medium heat for a minute
• add all the dry spices, but for the garam masala powder
• add the sallt
• cover
• keep stirring every 2 minutes for the next 10 minutes
• by this time the liver pieces should be mearly cooked and the oil would have seprated
• whip the yoghurt, add, fry till dry (approx 10 minutes)
• if you plan to serve it as a snack keep it as it is. if you plan to serve it with pooris add 1/2 cup water and cook till it comes to a boil
• add garam masala powder
• garnish with chopped corriander leaves and slit green chillies and lemon wedges

nutritive value : goat liver is extremely rich in iron , copper and vitamin A. It should be eaten in moderation . it is best made in a iron skillet, which enhances it's taste and gives it an intense black colour

The bhuni kaleji can be served as a starter or with pooris as a meal. Pooris are deep fried wheat flour breads.