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Bhuna Kalezi (Liver Fried)

Contributed by:
Sudha Shrivastav
Sudha Shrivastava, Housewife


Goat Liver - 500 gm
Onion - 250 gm (finely chopped)
Garlic Paste - 1 tsp
Ginger Paste - 1 tsp
Red Chilli Powder - 1 tsp
Haldi Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Tejpatta - 2
Sabut Jeera+Black Pepper - 1/2 tsp
Sabut Garam Masala - Cloves:4, Dalchini:1/2", Bari Elaichi:2, Chhoti Elaichi:2
Dahi - 1 tbsp
Mustard Oil
Salt to taste

Method of Preparation

1. Cut kalezi into 1" square pieces. Clean and wash thoroughly with water.
2. Mix Dahi and 1 tsp mustard oil.
3. Add garlic paste, ginger paste, haldi powder, red chilli powder, jeera+black pepper, 
    salt and half portion of onion. Mix well.
4. Heat to smoke 4 tbsp mustard oil in a heavy bottom vessel. Add sabut garam masala,
    tejpatta and remaining onion.
5. Add kalezi along with all masalas when onion turns light pink.
6. Cook with covered lid on the vessel stirring occasionally.
7. When dry, add garam masala powder. Continue frying till it leaves oil.
8. Bhuna kalezi is ready.

Notes & Tips

1. Traditionally, Bhuna kalezi is eaten with Paratha and Pua in many households
    of Bihar and Jharkhand during Holi festival.