Ingredients:
- Kaleji (Mutton liver) ½ kg
- Water 4 Cups
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Sirka (Vinegar) 2 & ½ tbs
- Kali mirch powder (Black pepper powder) ½ tsp
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Garam masala powder 1 tsp
- Lal mirch (Red chilli) crushed ½ tbs
- Zeera powder (Cumin powder) 1 & ½ tsp
- Hara pyaz (Green onion) leaves 1 Cup
- Hari mirch (Green chillies) 5-6
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) 1 Cup
- Water ¼ Cup or as required
- Cooking oil 3-4 tbs
- Pyaz (Onion) grated 1 large
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) whisked 3-4 tbs
- Water 3-4 tbs
- Namak (Salt) 1 tsp or to taste
- Lemon juice ½ tbs
- Hara dhania (Fresh coriander) chopped
Directions:
In a bowl,add mutton liver,water,ginger garlic paste,vinegar and mix well,cover & let it rest for 15-20 minutes then strain & set aside.
In a bowl,add black pepper powder,coriander seeds,garam masala powder,red chilli crushed,cumin powder,mix well & set aside.
In a blender jug,add spring onion leaves,green chillies,mint leaves,fresh coriander,water,blend well & set aside.
On griddle,add cooking oil,onion & cook until light golden.
Add ginger garlic paste and mix well.
Add mutton liver,mix well & cook for 4-5 minutes.
Now add prepared spice mix,mix well & cook for 2-3 minutes.
Add yogurt,mix well & cook until oil separates (3-4 minutes).
Add water,cover & cook on low flame for 14-15 minutes.
Add prepared green chutney,mix well & cook for a minute.
Add salt,lemon juice & mix well.
Garnish with fresh coriander & serve!
Ajza:
- Kaleji (Mutton liver) ½ kg
- Water 4 Cups
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Sirka (Vinegar) 2 & ½ tbs
- Kali mirch powder (Black pepper powder) ½ tsp
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Garam masala powder 1 tsp
- Lal mirch (Red chilli) crushed ½ tbs
- Zeera powder (Cumin powder) 1 & ½ tsp
- Hara pyaz (Green onion) leaves 1 Cup
- Hari mirch (Green chillies) 5-6
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) 1 Cup
- Water ¼ Cup or as required
- Cooking oil 3-4 tbs
- Pyaz (Onion) grated 1 large
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) whisked 3-4 tbs
- Water 3-4 tbs
- Namak (Salt) 1 tsp or to taste
- Lemon juice ½ tbs
- Hara dhania (Fresh coriander) chopped
Directions:
Bowl mein kaleji,pani,adrak lehsan paste aur sirka dal ker ache tarhan mix karein aur dhak ker 15-20 minutes kliya chor dein phir strain ker ka side per rakh dein.
Bowl mein kali mirch powder,sabut dhania,garam masala powder,lal mirch crushed aur zeera powder dal ker ache tarhan mix karein & side per rakh dein.
Blender jug mein hara pyaz leaves,hari mirchein,podina,hara dhania aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
Tawa per cooking oil aur pyaz dal dein aur light golden ho janay tak paka lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Kaleji dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Ab tayyar spice mix dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Dahi dal ker ache tarhan mix karein aur oil alag ho janat tak paka lein (3-4 minutes).
Pani dal ker dhak dein aur halki ancch per 14-15 minutes kliya paka lein.
Tayyar hari chutney dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Namak aur lemon juice dal ker ache tarhan mix karein.
Hara dhania sa garnish ker ka serve karein.
