KALIJA BHUNA (Liver curry)

 Preparation Time: 20 minutes
Cook Time: 25 minues
Main Ingredients: Mutton/Lamb/Cow Liver
INGREDIENTS:
500g Liver (Kalija)
1 tbsp Ginger pest
1 tbsp Garlic pest
2 medium size Onion chopped
60 ml Onion pest
½ tbsp red chilli powder
½ tbsp turmeric powder
½ tbsp Coriander powder
½ tbsp cumin powder
Salt as needed
2 cups Sunflower Oil (60ml x 2)
2 Cinnamon stick (daarchini)
3 cloves (labango)
4 green cardamom (Elaach)
2 Bay Leaf (Techpata)
½ Nut Mug (Jay foll)
2 Mace (Joyotri)
1 Cup Milk
PROCEDURE:
A. Cut the mutton liver into small sizes cubes. Mix the cubed liver with milk and leave for 30 minutes. Then Clean and wash them for 2/3 times drain it so all blood and water drains out. Keep it aside
B. Take a medium size Karahi (fry pan). Put oil, add onion when the oil is fully hot. When onion turns brown, put cinnamon stick, green cardamom, black pepper, cloves, bay leaf into the oil, stir it. And then, add ginger pest, garlic pest, onion pest. Then add ½ tbsp turmeric powder, ½ tbsp red chili powder, ½ tbsp Coriander powder, ½ tbsp cumin powder. Put one cup water and stir it to mix all the masala. Stir it, until the water dries out. Add liver (Kalija), stir it again for 2 minutes, then add 3 cups water and cover the Karahi until the liver boils. When the water dry out then add ½ Nut Mug (Jay foll) 2 Mace (Joyotri) and stir it. (Note: longer time cooking will turn the liver harder. So make it as short as possible.)
C. Your Kalija Bhuna (Liver curry) is ready to serve. For decoration, you may add some fried onion and coriander leave on top of the curry. Serve with Rice or Ruti/Paratha.