Spicy dil, gurda, kaleji, maghaz

Spicy dil, gurda, kaleji, maghaz

Ingredients

• 250 grams bakray ka dil
• 250 grams bakray ki kaleji
• 250 grams bakray k gurday
• 1 bakray ka maghaz
• 2 cups yogurt
• ½ bunch fresh coriander
• 5 to 6 green chilies
• ½ cup clarified butter
• 1 tsp crushed black pepper
• 1 tsp crushed fenugreek seeds
• 1 tsp crushed fennel seeds
• 1 tsp turmeric powder
• 1 tsp qusoori methi
• 1 tbsp roasted and crushed coriander
• 1 tbsp roasted and crushed cumin
• 1/3 tsp onion seeds
• 2 tbsp ginger garlic paste
• 2 tbsp ginger water
• 2 tbsp red chili flakes
• Salt to taste

Method

1. Cut 250 grams bakray ka dil, 250 grams bakray ki kaleji and 250 grams bakray k gurday into small pieces. Soak in ginger water and put aside for 10 to 15 minutes then wash. In a cooking pot, boil 250 grams bukray ka maghaz with some water and ½ tsp turmeric powder. 
2. Strain away excess water. On a tawa, add pieces of kaleji, gurday and dil with 2 tbsp ginger garlic paste and 2 cups yogurt and cover to allow cooking. 
3. When dil, kaleji and gurday are tender, add 1 tsp crushed black pepper1 tsp crushed methi dana, 1 tsp crushed fennel seeds, 1 tbsp roasted and crushed coriander, 1 tbsp roasted and crushed cumin, 1/3 tsp onion seeds, 2 tbsp red chili flakes, salt to taste, ½ cup clarified butter and 5 to 6 green chilies and sauté. 
4. When gurday, kaleji and dil are ready, add small pieces of maghaz and cook for another 2 to 3 minutes. In the end, add 1 tsp qusori methi and ½ bunch fresh coriander and mix. Spicy dil, gurda, kaleji, maghaz is ready to serve.