Aleti Paleti (with Kaleji, Fefsu, Dil and Talli)

 

Traditionally, the Parsi dish Aleti Paleti is made using only spleen and liver of the goat,  however, I make it using the whole "Kando" (Lungs, Liver, Spleen and Heart). While this dish is popular as a breakfast item, it can make for a very sumptuous lunch or dinner all by itself. Here is its recipe.

Ingredients (3-4 Servings):

• Kando (Lungs, Liver, Spleen and Heart of a goat) - 1 full 
• Onions - 3
• Spring Onions - 1 bunch
• Garlic - 8-10 cloves / Leelu Lasan - 10-12 pieces
• Cumin seeds (jeera) - 1 Tbsp
• Green Chillies - 2-3
• Ginger paste - 1 1/2 tsp
• Potatoes - 2-3
• Powdered Spices - Kashmir Chilli powder - 1 Tsp, Turmeric powder - 1/2 Tsp, Dhanajeera Powder - 1 Tsp, Garam Masala Powder - 1/2 Tsp
• Coriander leaves - 1/2 cup
• Sugar - 1 Tsp
• Salt to taste
• Oil - 5-6 Tbsp

Method:

• Thoroughly wash the pieces of Kando and drain the water from it. (Do not cut the spleen, that is the only organ that should be cooked as it is)
• Now, add 1 tsp ginger paste and salt to the pieces , mix it thoroughly and pressure cook it for 5 whistles and 20-25 minutes on low flame.
• Heat oil in a utensil and add finely chopped garlic, green chillies and cumin seeds to it and fry them for a minute.
• Now, add finely chopped onions and finely chopped spring onions  to it and fry them till they turn golden-brown.
• Add the remaining salt , remaining ginger paste and sugar to it and fey it for another minute.
• Now, add the powdered spices to it and fry them for a minute.
• Add potatoes chopped into small pieces to it and cook till they are 90% done.
• Add the Kando pieces to it, mix it thoroughly, cover it with a lid and cook it till the potatoes soften, which might take 5-10 minutes.
• Add finely chopped coriander leaves before turning off the stove and it's done!