Bhuna Kalegi
Something to munch on with your drinks!
250 gms chicken livers (cleaned and trimmed)
1 TBS ginger paste
1 TBS garlic paste
3/4 tsp salt
1/2 tsp turmeric
1/4 tsp red chili powder
1/4 tsp garam masala
4 TBS oil
2 TBS finely chopped coriander leaves
1 tsp finely chopped mint leaves
Marinate the livers in the spices and ginger-garlic paste for at least 30 minutes. Heat oil in a frying pan or wok and add the marinated livers. Saute - gently - so you don't break the pices- for about 5-7 minutes till the livers change colour. Cover and let cook on low heat for about 3-4 minutes. When you take off the cover- there will be some water- let the livers cook on medium heat till the water evaporates. Stir occasionally. Stir in the coriander and mint leaves.
You can serve this hot- with roti or parathas. Or you can serve it by itself as finger food - it goes very well with a glass of beer.
Something to munch on with your drinks!
250 gms chicken livers (cleaned and trimmed)
1 TBS ginger paste
1 TBS garlic paste
3/4 tsp salt
1/2 tsp turmeric
1/4 tsp red chili powder
1/4 tsp garam masala
4 TBS oil
2 TBS finely chopped coriander leaves
1 tsp finely chopped mint leaves
Marinate the livers in the spices and ginger-garlic paste for at least 30 minutes. Heat oil in a frying pan or wok and add the marinated livers. Saute - gently - so you don't break the pices- for about 5-7 minutes till the livers change colour. Cover and let cook on low heat for about 3-4 minutes. When you take off the cover- there will be some water- let the livers cook on medium heat till the water evaporates. Stir occasionally. Stir in the coriander and mint leaves.
You can serve this hot- with roti or parathas. Or you can serve it by itself as finger food - it goes very well with a glass of beer.
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