1 kg (2.2 lb) Liver (kaleji) cut into 1 inch-thick, long strips
4 tsp (8 g) Cumin (jeera) seeds
1 tsp (2 g) Timmur, optional
2 Dry red chillies (sookhi lal mirch)
45 g (1 1/2 oz) Garlic (lasan) cloves with skin
2 tbsp (48 gm) 1 3/4 oz Ginger (adrak)
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
4 tsp (8 g) Cumin (jeera) seeds
1 tsp (2 g) Timmur, optional
2 Dry red chillies (sookhi lal mirch)
45 g (1 1/2 oz) Garlic (lasan) cloves with skin
2 tbsp (48 gm) 1 3/4 oz Ginger (adrak)
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
method
1. Roast the liver on a charcoal fire or grill till the blood in the liver dries and the outer portion becomes a little charred.
2. Cut the liver into 1/2 x 1/2 inch squares.
3. Dry roast the cumin seeds, timmur, and dry red chillies and powder them.
4. Dry roast the garlic and ginger and cut into strips.
5. Mix all the ingredients with the liver and serve.
2. Cut the liver into 1/2 x 1/2 inch squares.
3. Dry roast the cumin seeds, timmur, and dry red chillies and powder them.
4. Dry roast the garlic and ginger and cut into strips.
5. Mix all the ingredients with the liver and serve.
serving amount
serves: 4 - 6
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more information
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