Wednesday 19 September 2012

Mutton Kaleji

Not at all a dish that has any relevance to Ganesh Chaturthi. But the recipe must be shared & shared it will! We will come to the Mutton Kaleji(Liver) soon. Only, after a quick trip across the pandals.
                                                                                                                                                                                                                    Ganesh Puja in Jamshedpur invariably meant the seven-day mela that happened near Rankini Mandir. As kids, when one didn't know much about devotion, eating at the mela, sitting in joy rides & buying knick-knacks for friends, was what the festival was all about. Some exclusive household items were not bought from anywhere else because the stalls at the fair sold them better!
                                                                                                                                                                                                                    There wasn't much fervour in Dehradun & Mussoorie , and if there was, I missed it. Sadly, schools never gave a holiday for this festival in this part of India. A fact that I sorely missed, having grown used to one in my early life at Jampot.
                                                                                                                                                                                                                         But the grandest Ganesh Mahotsav was in Bombay. Nothing to beat the festivity, the colour, the magnificence, the sheer opulence of it all. The first & the last day of the ten-day  long festival saw the thickest crowd, the deepest devotion, the fieriest fervour. The atmosphere is so charged with Ganapati Bappa Morya chants that it converts the staunchest of atheists to a prayerful life. To a life of celebration, at least :)
                                                                                                                                                                                                              Amazing how we carry our roots wherever we go. Last year, Richa & I went to the Laxmi Narayan temple in Hounslow Central, and felt at home with the puja there. As the law of synchronicity would have it, our first & last outing together, were both to two different temples in London. 
                                                                                                                                                                                                                        Our Capital celebrates all festivals by virtue of being The Capital. Most sweet shops sell modak, Ganeshji's favourite mithai, and price them at double the rate. Money ought not come in the way of bhakti, is the unspoken mantra. Some offices are chhutti, the MNCs are not. Students have a field day, the roads are less crowded and there is a certain peacefulness about people today.  

On a traditionally, vegetarian day, if a family member suffers from bukhaar, galey mein khich-khich & general weakness, make him some Mutton Kaleji. Goat liver, a good source of Vitamin A, is sure to make your patient get up & dance. 

Ingredients: [serves 2]
1. 250 gms goat liver- cubed
2. 2 medium potatoes- cubed
3. 1 large onion- chopped/cubed
4. 1 tsp pepper powder- or as preferred
5. 1- 1 1/2 tsp garam masala powder
6. 1/2 tsp haldi
7. 1 tsp lemon juice
8. 1 tsp ghee - for flavour
9.  1 tbsp mustard oil(preferably) for cooking
10. 3/4 cup water for gravy
11. Salt to taste
1. Fry chopped onion. 
2. Add the potatoes, pepper powder & haldi and stir with the fried onion. 
3. Add the kaleji &  fry well with the previous ingredients.

4. When oil leaves pan, add the garam masala and mix well.
5. Add water and let the kaleji cook on medium flame to 2 whistles. [You may cover the wok & cook it. I pressure cook to save time]
6. When the lid opens & the kaleji is cooked, add the lemon juice & ghee and simmer for 2 mins before removing from flame. 

Kaleji tastes best when the gravy is dried. 
Serve hot with parantha, plain rice, or puran poli, if you like :)

May Lord Ganesha bestow his Blessings on Us All. 
                        Ganapati Bappa Morya
                       Agley Baras Tu Jaldi Aa. 

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