Kaleji Masala Fry is a mouth-watering delicacy that can be enjoyed as an appetizer or with rotis and parathas.



  • Kaleji (Goat Liver) – Half kg, cut into small cubes.  Cleaned and rinsed with water.
  • Onion (Pyaz) – 2 medium size.  Finely chopped.
  • Tomato – 2 small size.  Finely chopped.
  • Ginger / Garlic / Green Chili (Adrak/Lassun/Hari Mirchi) paste – one medium size green chili, one and half inch ginger, 12 cloves of garlic,  all crushed in to a fine paste in mortar and pestle.
  • Curry Leaves (Kadipatta) – 20 leaves.
  • Lime (Nimboo) – Half lime juice.
  • Cooking oil – 3 tbs.
  • Coriander (Dhaniya) leaves – Half cup.  Finely chopped.
  • Konkan Masala Powder – one and half tsp.  This masala or spice powder is easily available in any Indian Food store.  This masala powder has about 42 different spices and is very hot.
  • Turmeric (Haldi) powder – Half tsp.
  • Salt to taste.
  • Cumin (Jeera) seeds – one tsp.


  • To marinate the Kaleji, take a mixing bowl or plate. Add all the Kaleji pieces.  Add half lime juice, one and half tsp of ginger/garlic/green chilli paste, ¾ tsp of konkan masala powder, 1/4th tsp of turmeric powder, one tsp of salt and mix it properly.  Rub the marinade on the Kaleji pieces so that it coats on Kaleji properly.  Leave this to marinate for at least 30 minutes.
  • Take a deep kadai and add the oil.  Heat it up.
  • Add jeera and allow it to crackle.
  • Add kadipatta leaves and chopped onion.  Mix it well and fry the onions on high flame until the onion becomes light golden brown.
  • Add remaining crushed ginger/garlic/green chili paste at half way while frying the onions.
  • After onion become light golden brown, add chopped tomatoes and mix it well.  Fry the tomatoes on high flame until the tomatoes are cooked properly.  Add very little water if it is sticking at bottom of kadai.
  • After tomatoes are fried properly, add salt to taste, haldi powder, remaining konkan masala powder, and very little water and mix it well.  Water will prevent the masala powders from burning.  Fry the powdered masalas for couple of minutes on medium to high flame.
  • Add marinated Kaleji and mix it properly.  Fry the Kaleji on high flame for couple of minutes.  Add very little water and mix it well.  This is dry dish with not gravy.
  • Cover it with a lid and cook it on low flame for 10 minutes.  It will release its own oil on the surface.
  • Open the lid after ten minutes.  Increase the flame to high and mix it properly for 2 minutes.  Turn off the flame.
  • Add chopped coriander leaves and mix it properly.
  • Kaleji Masala Fry is ready to be served. 
  • This dish is a very good starters, and it can be eater along with chappati or roti also in main course.
  • Happy Eating.