Tawa Kaleji, a popular South Asian dish, is known for its rich flavors and quick preparation. This recipe uses a blend of aromatic spices and yogurt to marinate liver pieces, ensuring a tender and delicious result. Follow this step-by-step guide to create a mouthwatering Tawa Kaleji that will impress your family and friends.
Ingredients:
- Coriander seeds: 1 tbsp, roasted
- Button red chilies: 10, roasted
- Cumin seeds: 1 tbsp, roasted
- Liver: ½ kg, cut into small pieces
- Garlic paste: 1 tbsp
- Turmeric: ½ tsp
- Yogurt: 1 cup
- Lemon juice: 2 tbsp
- Salt: ½ tsp
- Ghee: 3 tbsp
- Onion: ½ cup, chopped
- Tomatoes: 1, chopped
- Kasuri methi: 1 tsp
- Coriander leaves: 2 tbsp
- Green chilies: 3 to 4, chopped
Method:
- Prepare the Masala:
- Roast the coriander seeds, button red chilies, and cumin seeds until they release a fragrant aroma.
- Grind these roasted spices into a fine powder.
- Marinate the Liver:
- In a bowl, combine the liver pieces with the ground spices, garlic paste, turmeric, yogurt, lemon juice, and salt.
- Mix well to coat the liver evenly and let it marinate for at least 30 minutes to absorb the flavors.
- Cook the Liver:
- Heat the ghee on a tawa (a flat, round griddle) over medium heat.
- Add the chopped onion and tomatoes to the hot ghee and sauté until the onions turn golden brown and the tomatoes soften.
- Add the marinated liver to the tawa and fry for about 10 minutes, or until the liver is tender and cooked through. The oil should begin to separate and come to the top.
- Finish and Garnish:
- Sprinkle the kasuri methi (dried fenugreek leaves) over the liver and mix well.
- Add the chopped coriander leaves and green chilies, giving the dish a fresh and vibrant touch.
- Serve hot, garnished with onion rings and lemon wedges for an extra zing.
Tips for the Perfect Tawa Kaleji:
- Roasting Spices: Roasting the spices enhances their flavors, making the dish more aromatic and flavorful.
- Marination Time: Allowing the liver to marinate for at least 30 minutes helps in tenderizing and infusing the flavors deeply.
- Cooking Liver: Overcooking liver can make it tough and dry. Cook just until tender for the best texture.
Serving Suggestions:
Tawa Kaleji pairs well with warm naan, roti, or steamed rice. Accompany it with fresh salads or pickles to complement the rich and spicy flavors of the dish. This liver delicacy is perfect for festive occasions or a special weekend meal, offering a delightful culinary experience for all meat lovers.
Enjoy this traditional and savory Tawa Kaleji recipe, a testament to the rich culinary heritage of South Asia, right from the comfort of your kitchen!
