KALEJI FRY PUNJABI WAY ( CHICKEN LIVER FRY )

A simple dish made chicken livers, onions and tomatoes to a semi-dry curry. It is best eaten with chapati or naan. Many don't like eating liver as they complain about the smell. If you marinate the cut chicken livers with lemon juice and salt for some time and then rinse under cold water, the smell and the taste disguises.

Serves 4

Time: 35 minutes

500 grms chicken livers, cleaned, cut, marinated in lemon juice and salt

1 big onion sliced

1 tsp ginger paste

1 tsp garlic paste

1 tsp chopped green chillies

2 big tomatoes chopped

1 tsp turmeric

1 tsp garam masala

1/2 tsp coriander powder

Salt

3 tbs ghee

1 tbs lemon juice

A few slices of sliced onions, green chillies and chopped coriander for garnishing

Method

Heat the ghee in a pan, cook the onions till golden in colour, then add the ginger and garlic paste. Cook for a minute or two.

Add the tomatoes and rest of the ingredients except the chicken livers. Cook while stirring it. If it starts sticking at the bottom of the pan, add a splash of water. 

Cook the tomato and onion base for 7-10 minutes on medium heat till the ghee separates on the sides.

Now add the rinsed chopped chicken livers. Stir nicely so that they are coated well. Cover and cook further for 8-10 minutes till the livers are no longer pink in colour inside. 

Garnish the cooked liver curry with sliced onions, green chillies and coriander and few lemon wedges on the side. Serve with chapati or naan.