BHEJA FRY/ FRIED GOAT BRAIN

BHEJA FRY/ FRIED GOAT BRAIN

By Katy Messman
0 0 13594

A dry Goat's Brain preparation

  • To prep

    15 min
  • To cook

    20 min
  • Level

    Medium
  • Servings

    3
  • - Goat brains/bhejas 6
  • - Onions 2-3 small, finely chopped
  • - Ginger-garlic-green chillies- fresh haldi paste 1 tspn (Plain ginger garlic paste will suffice too)
  • - Red chillie-garlic-jeera paste 1tspn
  • -Kashmiri chilli powder 1tspn full
  • -Haldi 1/4th tspn
  • -1/2tspn garam masala powder
  • -Everest/Mangal curry powder 1tspn full
  • -1/2 tspn parsi sambhar masalo
  • -Green chillies chopped 2-3
  • -Pure ghee and oil 3 tblspn
  • -Lemon juice 2 tspn full
  • -Salt to taste
  • -Coriander leaves for garnish

Method

    1..Remove the membrane and clean and wash the brains/bhejas.
    2..Boil the water and place the brains in boiling water and turn off the gas.
    3...Drain the brains and marinate them with ginger garlic paste, red chilly garlic jeera paste and all the other dry masalas and keep aside.
    4..Heat the ghee-oil in a nonstick pan and add chopped onions. Sauté the onions till light golden brown and add the chopped green chillies and 1/2 tspns full of red chilly powder. Sauté further for 2 minutes and lower the flame.
    5..Gently place each marinated brain into the sauted onions and close the lid and let them cook for 5 minutes.
    6..Open the lid and gently turn the brains ensuring they do not break into small pieces. Close the lid and let cook the other side for further 5 minutes.
    7..Open the lid hold the pan with its handle and gently shake the pan over the fire till the brains are covered well with onions and masalas.
    8..Put the pan back on the stove and add lemon juice and let it simmer till oil surfaces. Turn off the flame.
    9..Empty the contents gently in the serving dish and garnish with coriander leaves before serving.
    NOTE:
    Usually bheja fry is more oily and spicy, but since this was cooked for a guest who requested not to make it very spicy & oily, hence less masalas.
    You can adjust the masalas and the oil contents as per your requirements.
Recipe By

Alzeyne GhadialyAdministrator

I am Alzeyne G, a single, UK based psychologist.

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