Dahi Kaleji Chakattari (Liver)
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Ingredients
| 1 lb. | sliced kaleji (liver) | | 1 cup | fresh curd | | 4 | onions, minced | | 2 tsp. | fenugreek seeds | | 4 tbsp. | ghee | | 1 handful | of chopped coriander leaves |
Paste
| 1 clove | garlic, chopped | | 1 piece | ginger | | 1/2 tsp. | turmeric | | 2 tsp. | coriander seeds | | 6 | red chilies | | 1 piece | cinnamon | | 5 | cloves | | 1/2 tsp. | peppercorns | | 3 | lg. cardamoms |
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Instructions
Take the ingredients meant for paste and grind all into fine paste.
Heat ghee, fry fenugreek seeds, add onions and simmer for three minutes. Add kaleji (liver) and continue to fry at a low temperature; add the masala paste and simmer for 2 to 3 minutes. Add beaten curd and cook for 3 minutes. Add 2 cups of water. Cover and cook until kaleji is done and gravy is thick. Garnish with coriander leaves, and serve hot with nan, parathas or chapatis.