Liver Cooked with Tomatoes (Kalejj Khada Masala)
Ingredients
- 1 lb Liver kaleji, finely sliced
- 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 Green coriander hara dhaniya, chopped
- 3 Green chillies chopped
- 2 Tomatoes chopped
- 1 tsp Salt
- 1/4 tsp Black pepper kali mirch powder
Instructions
- Heat the butter in a wok (kadhai); add ginger and garlic; fry until light brown. Add the liver and fry for another 2 minutes.
- 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.
- Serve hot, garnished with the remaining spring onions.
Calories: 255 kcal
Carbohydrates: 13 g
Protein: 24 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 331 mg
Sodium: 842 mg
Potassium: 622 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 20984 IU
Vitamin C: 56 mg
Calcium: 32 mg
Iron: 6 mg