Gurda Kaleji Masala Kidney Liver Masala
liver ( kaleji ) 1/2 kg
kidneys ( gurda) 4 cut into halves
3 tbsp ginger garlic paste
pinch of turmeric powder
2 tsp red chilli powder (if your chilli powder
is too hot than use 1 tsp)
2 -3 nos chopped green chillies
Cut the liver into small cubical pieces, wash , drain and keep aside.
Cut the kidney into small cubicl pieces and boil for just 4-5 minutes in water, drain and keep aside.
Heat oil in kadhai/ sauce pan / tawa , add ginger garlic paste and saute for a while until the raw smell disappears.
Once the smell vanishes add salt turmeric powder and red chilli powder and fry until oil separates.
Now add liver and kidney / gurda kaleji and fry for 5 - 7 minutes till its completely cooked.
Here is gurda kaleji ready in few minutes, serve hot with naans or parathas.
NOTE: Do not over cook it, as kaleji if over cooked would become hard so just when add gurda kaleji, fry for few minutes.
Gurda kaleji is best with a thick consistency with no gravy. There will be a thick masala attach to kaleji gurda, that's when you know it's perfect.
Sometimes i make this recipe only with gurda / kidney, but for this recipe you need to cook until gurda is done completely and garnish it with coriander leaves, they simply outstanding..try out !
COOKING TIME: 20 Minutes.
SERVES: 2 persons.