Liver cooked with tomatoes (Kalejj Khada Masala) recipe
ingredients
450 g (1 lb) Liver (kaleji), finely sliced
2 tbsp (40 g) 1 1/4 oz Butter
1/2 inch piece Ginger (adrak), chopped
3 Garlic (lasan) cloves, chopped
5 Spring onions (hara pyaz), finely chopped
1 Capsicum (Shimla mirch), deseeded, finely chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
3 Green chillies, chopped
2 Tomatoes, chopped
1 tsp (4 g) Salt
1/4 tsp Black pepper (kali mirch) powder
2 tbsp (40 g) 1 1/4 oz Butter
1/2 inch piece Ginger (adrak), chopped
3 Garlic (lasan) cloves, chopped
5 Spring onions (hara pyaz), finely chopped
1 Capsicum (Shimla mirch), deseeded, finely chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
3 Green chillies, chopped
2 Tomatoes, chopped
1 tsp (4 g) Salt
1/4 tsp Black pepper (kali mirch) powder
method
1. Heat the butter in a wok (kadhai); add ginger and garlic; fry until light brown. Add the liver and fry for another 2 minutes.
2. Add spring onions (keep aside a few for garnishing), capsicum, green coriander, green chillies, and tomatoes. Mix well. Add salt and black pepper powder. Fry till the tomato juice is absorbed and the liver is tender.
3. Serve hot, garnished with the remaining spring onions.
2. Add spring onions (keep aside a few for garnishing), capsicum, green coriander, green chillies, and tomatoes. Mix well. Add salt and black pepper powder. Fry till the tomato juice is absorbed and the liver is tender.
3. Serve hot, garnished with the remaining spring onions.
serving amount
serves: 3 - 4
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