Green Masala Kaleji

I know a lot of folks that are queasy about offal! Carnivore that I am, I actually enjoy a lot of this spare part stuff.

Liver by far is my favourite offal. This recipe is my own and I try a variation each time. I’ve used chicken liver in this dish today.

Ingredients

Chicken Liver – 4 nos (around 200 gms)

Onion – 1 large (finely chopped)

Coriander leaves – 1 small bunch

Mint Leaves – 1 small bunch

Green chillies – 2/3

Ginger garlic paste – 1 tbsp

Coconut – 2 tbsp

Coriander seeds – 1 tsp

Juice of 1 nimbu

Oil – 3 tbsp 

Salt and sugar to taste

I find that soaking liver in half a cup of cool water and a tbsp milk for around 1/2 hour and then rinsing it out helps get rid of the strong metallic liver taste, which is unpleasant to many.

In a nonstick pan, heat a few drops of oil… Toast the coconut, coriander seeds and a tsp of chopped onion till brown. Cool and grind to a chutney and set aside.

  
Grind the coriander, mint and chillies to a paste using a little water.

Heat the balance oil in a thick bottomed pan, add chopped onions and sautē till pink and transparent.

Add ginger-garlic paste and sautē till the raw smell goes away

Add the coconut-onion masala and sautē for a minute. Add the green masala paste.

Now slide in the liver and a cup of water. Cover and simmer. (Ignore the chicken curry cooking alongside the liver)

 
Leave this on simmer and literally forget about it for at least 1 hour.
Season with salt, sugar (a pinch) and nimbu.

This needs to slow cook gently for a long time… The longer the better. Break into pieces as desired while cooking, mixing it once in a while as it cooks.

I simmered this for slightly over 1 hour to get a masala with a texture you can see in this pic!  

Serve hot with chapatis or rice!