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Suggest a better descriptionPeel and chop the onions, scrape and halve the ginger, then cut the other half into fine juliennes and keep it in cold water. Wash and chop the coriander and tomatoes. Cut the mushrooms in quarters. Wash, clean and cut the chicken liver. Cut the tomato and cucumber in half and then into thin slices, refrigerate until required. Cut the popadom into a small disc and fry it in hot oil holding it between the two ladles. Heat oil in the pan, add cumin seed, as it crackles add the chopped ginger, followed by the onions. Sweat the onions, cook until golden brown. Add the chicken livers and saute. Add the mushrooms and powdered spices, saute, then add the onion sauce. Blend in some of the chopped tomatoes, then adding the juliennes of ginger and chopped coriander. Place the tomato and cucumber slices (alternatively) on the plate in a circular fashion. Place the cooked liver on the popadum cup, then placing the popadum in the centre of the tomato, cucumber arrangement.
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Serving Size: 1 Serving (1148g) | ||
Recipe Makes: 1 servings | ||
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Calories: 451 | ||
Calories from Fat: 375 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.7g | 56 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.3mg | 1 % | |
Potassium 1025.5mg | 27 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 16.1g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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