Ingredients
- 1/2 kg bakray ki kaleji (mutton liver)
- 2 tbsp nimbu ka rass (lemon juice)
- 1 tbsp bareek kati adrak (ginger finely chopped)
- 3 hari mirchen bareek kati (green chili finely chopped)
- 1 tsp namak (salt)
- 1/4 cup tail (oil)
- Sajane ke liye kheera, piyaz, hara dhania (cucumber, onion, green coriander for garnishing)
Ingredients for masala
- 1 tbsp bhuna or pissa safed zeera (roasted cumin seeds powder)
- 1 tbsp sabut dhania (coriander seeds)
- 15 sukhi gol laal mirchen (dried round red chilies)
Directions
Tawe par zeera, laal mirch or dhania ko bhun kar pees len_
Kaleji ke chotay tukray kaaten or nimbu ka rass, adrak, hari mirchen or namak laga kar adhay ghantay ke liye rakh den_
Inhe lakri ki seekhon par lagaen tawe par tail garam karen or inhe har taraf se 10 mins tak paka kar nikal len_
Inhe seekhon se nikalen or kheeray, piyaz or harey dhania se saja kar serve karen_:)
