1 kg (2.2 lb) Liver (kaleji), cleaned (membranes removed), cut into 1 inch pieces
Salt to taste
Salt to taste
Grind to a paste:
1 Ginger (adrak), 2 inch piece
8 Garlic (lasan) cloves
6 Dry red chillies (sookhi la] mirch)
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
8 Garlic (lasan) cloves
6 Dry red chillies (sookhi la] mirch)
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
method
1. Marinate the liver with the ground paste and salt.
2. Heat the oil in a pan; shallow-fry the liver for 2 - 3 minutes. Do not over fry as the liver will get tough.
3. Serve hot.
2. Heat the oil in a pan; shallow-fry the liver for 2 - 3 minutes. Do not over fry as the liver will get tough.
3. Serve hot.
serving amount
serves: 6 - 8
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