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.
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.
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)
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.
Serve hot with chapatis or rice!