Spicy Dil, Gurda, Kaleji, Maghaz
Spicy dil, gurda, kaleji, maghaz is a recipe made with cow or goat liver, heart and brain cut and chopped and marinated in spices like salt, crushed red pepper, ginger, garlic, vinegar, and tamarind water. The vinegar is added to all of these meats to get rid of the bad odour. Spicy dil, gurda, kaleji, maghaz is then cooked in the oil to get tenderized and yoghurt is added to it to make a thick gravy. Finely chopped green chillies, dry fenugreek and coriander are added at the end and also it is garnished with coriander leaves and green chillies. For best results of Spicy dil, gurda, kaleji, maghaz, it is cooked only for ten minutes so that it will remain soft and tender. The more you cook it over a high flame, the harder it gets. So, you only need to cook it over a medium flame for ten minutes. Cook it until the oil separated from the gravy. You can also add a little amount of butter at the end before turning off the flame for a nice aroma. This recipe could be added to the list of Eid ul Azha recipes. You need to cook it in oil to make it crispier. Spicy dil, gurda, kaleji, maghaz is flavorful and tasty once it is made with fresh cow or goat liver.