Tava Kaleji / Bhuna Jooda
This is a must try for bakra eid , u will be surprised with the taste using just a few ingredients . This recipe is for 1 jooda , aprox 1.5 kg weight in all. This recipe can also be made just with kaleji
Firstly pressure cook tilli ( spleen) and dil ( heart ) with salt n half tsp ginger garlic paste till done. Cut into cubes and keep aside.
In a big bowl marinate the kaleji ( liver ) ( i swear this translation of organs took me back to my science classes š) , gurda ( kidney ) , boiled tilli and dil , with salt, and 1 tsbp ginger, 1 tbsp garlic paste for half hour and cook in a kadhai without any oil till done.
Grind together 1 tbsp whole black pepper , 1 tbsp zeera , 1 tsp saunf to a rough powder .
Take a tava , and put some oil and a huge dollop of desi ghee or butter, add 3-4 chopped green chillies and the powder we prepared, saute for a few sec , and add the cooked organs , juice of 1 lime and saute well on high heat, add lots of chopped coriander and mint and switch off heat. Serve hot as it is or Along with chapati or paratha.
