Make a
paste of all spices and lemon juice and marinate kaleji in
it overnight. Put on skewer, brush with oil and grill for
approximately 10 to 20 minutes on charcoal or gas flame.
Kaleji
should be slightly spongy when done.
Serve
with green chutney, mixed with a little yogurt.
Chef’s tip: Khiri and beef can be made with the same
recipe. Both khiri and kaleji should be slightly
undercooked, for beef add more tenderiser.
