What has upheld you on your way ?
What has supported you when faint ?
On what have you for strength relied ?
"My vittles, " said the dear old saint.
- G.S. Bryan
.....a statement which would be heartily seconded by R who, being on the receiving end of many haute cuisine experiments, tends to relish the simple and hearty meal such as Kaleji fry with chaawal and achaar i.e. Liver 'N' Onions with pickle and rice.
So here it is, my version, with accompanying 'How To' photographs for the beginner cook.
Kaleji Fry, or Liver'n' Onions.
1/2 kg sheep's liver sliced into pieces 1/2 inch thick.
6 onions chopped fine lengthwise
2 tablespoons vegetable oil
3 tablespoons fresh coriander, chopped
2-4 green chillies,optional, depending on how hot you like your food. chopped fine
1-2" piece of fresh ginger, grated
6-8 cloves of garlic
1 heaped tsp ground cumin
1 tsp salt
1/4 tsp fresh ground pepper
( 2-4 green chillies) optional,
Juice of 2 lemon.2 tablespoons water.
1 tsp salt
Chop the onions into fine slices.
Heat the oil till just below smoking point ....
..and fry the onions .
You can also dry fry i.e. sweat the onions in a thick cast iron pan.
Fry on a medium fire.
Stage I. They begin to split from the half circle into long pieces.
Fry onions till they begin to brown a bit.
Fry for 15 -20 minutes till brown. Stage 3.
As the onions are browning get the rest of your ingredients for the marinade together; grate the ginger, chop the coriander, grind the cumin seeds and pepper with a mortar, squeeze the lemons.
Add chopped garlic, ginger, cumin and pepper powder,chillies,
.. and lime juice along with 2 tablespoons water.
Puree to a fine, smooth paste in the blender.
Chop the liver into 2" pieces about 1/2 " slices thick.
Add the liver pieces to the paste .
Mix well and marinate for 1/2 hour to two hours.
( Just as much time as you have. The longer the better of course.)
The onions should now be nice and brown.
Add the marinated liver to the onions and fry for
five minutes till the colour changes.Now add all the remaining marinade juices,
cover and fry for 8 minutes till almost dry.
You can also add 1/2 cup of water to make a wet gravy which is nice if you eat this with rice.
Finally garnish with coriander and... tada...serve!
This also tastes great with chapatis or bread.