Kaleji fefsu talli dil (offals)

Kaleji fefsu talli dil (offals)

by Katy Damania and Arni Balsara

Was on my daily evening walk when I suddenly heard a long forgotten but familiar sound from my childhood of a man shouting on top of his lungs - bheja kaleji wala. I left my walk and immediately ran to the guy double quick and bought the whole kando (trachea) of offals from him. Had offals after an extremely very long time.

  • To prep

    30 min
  • To cook

    1 hr
  • Level

    Medium
  • Servings

    3
  • Before marination of offals
  • Remove the whole Kando (trachea) and discard it.
  • Remove the thin outer layer of skin from all the offals.
  • Cut all the offals into cubes.
  • Add 1 tablespoon of salt mix well and wash it off till the salt and blood is completely rinsed off.
  • Strain all excess water.
  • After all the water is drained off add the marination spices.
  • Marination of all offals overnight
  • 1 teaspoon Sambhar powder
  • Half of 1/4 teaspoon Turmeric powder
  • Half of 1/4 teaspoon Red chilly powder
  • Half of 1/4 teaspoon Garam Masala
  • 2 teaspoon Ginger garlic paste
  • Ingredients
  • One whole kando (trachea) of offals (kidneys, liver, heart, lungs)
  • 3 big potatoes cut in cubes
  • 5 small tomatoes grated
  • 2 big onions chopped
  • Small bunch coriander chopped
  • 1/4 teaspoon salt as per requirement
  • Half of 1/4 glass water
  • Oil for deep frying

Method

    If you are going to cook at 10am remove the marinated offals from the fridge at 8am.
    Peel wash cut potatoes in cubes.
    Add pinch of salt to the cut potatoes and mix well.
    Put the gas on highest flame setting for half a minute and then reduce the gas on medium flame setting to deep fry the salted cut potatoes till golden brown in a non stick frying pan.
    Strain excess oil off the fried potatoes and use the same oil to fry onions.
    If required add more oil so that while frying onions don’t burn.
    After a couple of minutes of frying the onions add a pinch of salt to the onions that are being fried mix well and fry till onions are brown.
    Add grated tomatoes mix well and sauté for a few seconds on lowest flame setting.
    Add marinated offals mix well and sauté for a few seconds.
    Check for spices and if required add more mix well and sauté for a few seconds.
    Add chopped coriander mix well and sauté for a few seconds.
    Transfer all the ingredients from the non stick frying pan to the pressure cooker.
    Add half of 1/4 glass water mix well and sauté for a few seconds.
    Shut the lid and add the whistle and set the gas on highest flame setting.
    After one whistle or when steam starts coming out or approximately 15 minutes later keep the gas on lowest flame setting.
    After a couple of minutes shut off the gas but don’t open the lid of the pressure cooker till all steam escapes.
    If there is too much water left then put the pressure cooker back on gas highest flame setting till the water evaporates but keep stirring constantly so that the offals don’t get burned.
    Add the fried potatoes on top and serve hot with sali (optional), or fried eggs (optional), or bread or chapatis.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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