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
  • 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!