Tawa Kaleji Fry / Spicy Liver Fry

Tawa Kaleji Fry / Spicy Liver Fry

By Harshada
  • Serves: 2 - 4
  • Prep Time: 10 Minute
  • Cooking: 20 Minute
  • Calories:

Tawa Kaleji Fry is a simple and traditional recipe made with chicken or Mutton liver, fried with simple spices and onions tomatoes to a lovely semi dry dish. Best enjoyed with naan bread or by itself, Tawa Kaleji Fry is quite rich and often goes heavy on digestion. But the delicious taste and the burning spices makes it all worth it. Just make sure, you keep the remaining part of your meal light, to enjoy this delicacy to the fullest. We often added small bits of kaleji/liver to our mutton curries at home. It was for those little ones in the family who didn’t like or couldn’t eat the meat. On a regular sunday, that had usually become synonymous to meaty treat day, the regular mutton chops were replaced by a pack of liver. That moment seemed to me like a mystery box challenge or some ingredient challenge in a masterchef competition. It happens sometimes..husbands go overboard when someone sells them Fresh anything. The liver was indeed fresh and tender, but the task was to make a meal out of it. Having tasted Liver Fry only once at the most unlikeliest place, I chose to go by instinct and make a semi dry tawa fry instead of a curry. And Voila! The result .. a delicious spicy Tawa Kaleji Fry!



  1. Clean and wash the liver and cut into small cubes.
  2. Apply ginger garlic paste, salt and lemon juice and set aside for 5 mins.
  3. Add red chilli powder, turmeric powder, black pepper, garam masala,coriander powder chopped onions and tomatoes . Mix and set aside for 10-15 mins to marinate.
  4. Heat oil in a tawa or a flat pan and add cumin. Once they crackle a bit, tip in the marinated liver along with the masala.
  5. Mix and fry on a low heat for 2-3 mins. Add a splash of water and cover and cook for another 15-20 mins, checking every 5 mins and mixing, till the liver is cooked and breaks into soft firn pieces when broken with a spoon. Cook further if the liver i
  6. Add crushed kasuri methi and all the coriander leaves and mix.
  7. Put off the heat and transfer in a serving plate. Serve with plenty of lemon wedges and onion rings.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.