Gurde – Kaleji Masala

                                                                                    – by Dr. Aman Kahlon

Ingredients

1. 250 gms fresh kaleji (Goat liver)

2. 4 gurde (kidneys of goat), each cut into 4 equal halves 

3. 2 medium sized onions, grated on a potato grater

4. 10 garlic pods, crushed 

5. 1 tsp ginger paste

6. 2 green chilies, crushed (as per taste)

7. ½ tsp Everest brand kuti lal mirch (kashmiri red chilly)

8. ½ tsp haldi ( turmeric) powder

9. Freshly roasted jeera and dhaniya seeds with 1/2 tsp of jeera (cumin) and 1 tsp dhaniya ( coriander)  

10. 1 large tomato, cut into half and grated on a potato grater, peel should be discarded ( Puree can also be used)

11. 4 table spoons pureed and cooked palak/ spinach (optional)

12. Salt to taste 

13. Oil as required(sunflower oil used)

Method

1. Heat oil and add ginger and garlic. Stir lightly by moving them for a few seconds or till they turn light golden.

2. Add the onions and fry them till they are golden brown in colour and oil is separated, remove from gas.

3. Add green chilly, salt, dhaniya powder, jeera powder, lal mirch (kutti lal everest), haldi and sprinkle a little water and cook till the oil separates and the masala is cooked.

4. Add the gurde (kidney) and kaleji (liver) and move till the juices are sealed and the colour of kaleji and gurde are changed (time taken on high heat should be 3-4 minutes in this process)

5. Add the tomatoes and cover with a lid. Keep moving the ingredients by stirring lightly. In between, sprinkle some water if the ingredients tend to stick to the bottom of wok ( kadai). This should be done on low flame and covered till gurde and kaleji are cooked. (It takes little time to cook to perfection and take care at this stage because if cooked for more time, the ingredient will become hard). When 90% done with cooking, add the cooked pureed palak (optional) and cook till the oil is separated

6. Garnish with chopped cilantro (dhaniya patta )