Wednesday, November 17, 2010

Gurda Kaleji


Cumin seeds- 1 tbsp
Mutton gurda kaleji (Liver kidney)-500 grms
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Big cardomon seeds-1-2
Indian bay leaf-1
Salt-1 tsp
Red chillies-2
Water-1 cup
Oil-2 cooking spoon
Fresh coriander.


1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add gurda-kaleji to it and rest of the masala to it and fry it nicely. Cover with a plate and let it leave out some water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. Mutton stew is made in same ways with all raw ingredients and no powder ingredients.

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