Losing Important Things - Masala Kaleji (Masala Liver)

It's easy to lose things. I lose or misplace things all the time, like my keys or my wallet. I'll leave my wallet in another bag or on the counter and find myself halfway to the hospital only to realize I cannot buy lunch. And the kids are constantly losing things like their jackets or sometimes even their shoes. But these items are small, often we will find them in the oddest of places like under the bed or the bottom of the car. And they are easily replaceable.

But what if what we lose is not replaceable? Some things that we lose we cannot get back. I am sad that I have lost my mother tongue, Urdu. When my parents moved to the US, they wanted my brother and me to assimilate and not feel like outsiders. They insisted that we learn English first and then later learn our language. But that time never came.

I eventually understood the language, and my parents would speak to us in Urdu, and I would respond in English. When we were visiting family in India, they would ask my mom if I could understand what they were saying. I would smile and respond that yes, I understand completely. But, I never came to speak Urdu, and now I can only stutter my way through a few sentences. This is not even touching upon writing the language. And so, an enormous part of my culture has been lost.

And recipes are the same. Some recipes are passed down for generations and are family favorites. And others fade away. Sometimes ingredients fall out of favor, or the recipe gets buried at the bottom of the recipe pile. I'm not sure what happens. I remember my mother making masala liver as a kid. It was one of my favorites. I loved the spicy masala and the soft earthy liver. I think as a kid, I didn't even realize it was liver or what that means to many. Onions, garlic, ginger, and garam masala make a spicy masala that is delicious. You can fry the masala down and have crispy liver with a little masala. Or you can leave it with a little sauce as well. Both are delicious.

Perhaps one day, I will take language classes and finally learn Urdu or Hindi. Or perhaps, I just have to be ok with where I am and what I have lost.

Masala Kaleji (Masala Liver)

A delicious and easy South Indian liver fry. Onions, garlic, ginger and garam masala makes a spicy masala. It's perfect with rice.

• 1 pound chicken liver (cut into 2 inch pieces)
• 1 medium onion (minced)
• 5 garlic cloves (minced)
• 1 1/2 inch piece ginger (minced)
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 cup cilantro (chopped)
• 4 tablespoons oil
• 2 teaspoons salt
• 1/2 cup water

1. In a skillet, heat oil over medium heat. Add onion and saute until soft and translucent, about 5 minutes.

2. Add garlic and ginger and saute until it just browns and sticks, about 5 minutes.

3. Add liver, turmeric, garam masala and salt. Mix gently as the liver can tend to break easily.

4. Add the cilantro and water. Bring to a boil and then cook over medium low heat for 15 minutes covered. Cook an additional 10 -15 minutes uncovered until the liquid has reduced down to a thick sauce.

5. Serve with basmati rice.