Gurda kaleji masala is just tossed in spices on tawa as liver takes hardly few minutes to cook. Do not over cook liver as it becomes hard, so to get that softness cook liver for hardly few minutes to maintain that much needed softness, infact doctors advise their weak patients to consume kaleji tossed in ghee to improve their health. The other combination other than Gurda kaleji is gurda kapoora which very few people like. Infact before i cook gurda / kidney , i just make sure to boil it before cooking for couple of minutes so they do not leave a certain smell premeating behind. Without much ado , here is my delicious gurda kaleji recipe which you can cook in couple of minutes.
INGREDIENTS:
liver ( kaleji ) 1/2 kg
kidneys ( gurda) 4 cut into halves
3 tbsp ginger garlic paste
pinch of turmeric powder
2 tsp red chilli powder (if your chilli powder
is too hot than use 1 tsp)
2 -3 nos chopped green chillies
salt
oil
METHOD:
Cut the liver into small cubical pieces, wash , drain and keep aside.
Cut the kidney into small cubicl pieces and boil for just 4-5 minutes in water, drain and keep aside.
Heat oil in kadhai/ sauce pan / tawa , add ginger garlic paste and saute for a while until the raw smell disappears.
Once the smell vanishes add salt turmeric powder and red chilli powder and fry until oil separates.
Now add liver and kidney / gurda kaleji and fry for 5 – 7 minutes till its completely cooked.
Here is gurda kaleji ready in few minutes, serve hot with naans or parathas.
NOTE: Do not over cook it, as kaleji if over cooked would become hard so just when add gurda kaleji, fry for few minutes.
Gurda kaleji is best with a thick consistency with no gravy. There will be a thick masala attach to kaleji gurda, that’s when you know it’s perfect.
Sometimes i make this recipe only with gurda / kidney, but for this recipe you need to cook until gurda is done completely and garnish it with coriander leaves, they simply outstanding..try out !
COOKING TIME: 20 Minutes.
SERVES: 2 persons.
