This recipe is a dry fry with chicken gizzard. It is a good side dish for rice, chapati or roti. I love fried chicken gizzard every much. It’s my favourite. We used to call it chicken mangai. In my grandma’s place, they used to make biryani with broken wheat in which they add chicken liver and chicken gizzard ar the main ingredient. They used to serve it as breakfast. It is a famous recipe in that region.
Now Let’s see how to make this recipe.
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Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 3
INGREDIENTS REQUIRED
Chicken gizzard – 500g
Small onions – 2(sliced)
Tomato – 1(medium sized, sliced)
Green chillies – 3(sliced)
Curry leaves – a few
Ginger garlic paste – 1.5 tbsp
Red chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Fennel powder – 3/4 tsp
Garam masala powder – 1 tsp
Salt to taste
Oil – 2 tbsp(I used coconut oil)
Small onion – 1(sliced)
Green chillies – 2(sliced)
Curry leaves – a few
Dried Red chillies – 2(broken into pieces)
METHOD
1.Clean and wash gizzard well in water several times until its clean. Take the clean gizzard in a bowl, to it add sliced onions, sliced tomatoes, green chillies, Curry leaves.
2. Add ginger garlic paste, red chilli powder, Turmeric powder, pepper powder, Fennel powder, garam masala powder, salt and mix well. Transfer it to the pressure cooker, add 1/4 cup of water and pressure cook for 2 whistles.
3. Transfer the cooked gizzard into a pan. Cook until it gets dry. Then add oil little by little, add sliced onions, green chillies, Curry leaves and dry red chillies. Saute well for 5 mins . Then switch off the flame.
Serve with Rice, chapati or Roti.
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