Hariyali Gosht is a traditional mutton delicacy from the exquisite kitchen of Mughals, fa...

Vangyachi Barith is a yummy dish made from roasted eggplant and spices. It is otherwise a...

This is curry recipe. It is famous in Karnataka and served along with poori. ...

Chicken cooked in aromatic flavors of fenugreek leaves, the perfect blend of spices and d...

Chicken Kofta Curry is special delicacy with yummy meatballs cooked in flavorful gravy....

the very famous Indian butter and chicken dish with silky tomato gravy...

Brain Masala Recipe, How To Make Brain Masala Recipe

Name: Brain masala
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Bheja fry is a classic recipe made with goat brain and freshly grounded masala spices enhancing the taste even more.

About Recipe

How to make Brain masala

(2 ratings)

2 reviews so far

Prep time
15 mins

Cook time
20 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Mutton

Servings : 4 persons
Published date : November 20, 2016

Ingredients used in Brain masala
• Ginger paste - 1 tea spoon.
• Salt - to taste.
• Garam masala - 1 tea spoon.
• Coriander powder - 1(1/2) tea spoon.
• Red chilli powder - 1/2 tea spoon.
• Lemons - 2 numbers.
• Green chillies - 4 numbers.
• Onion - 4 numbers.
• Sheep brains - 4 numbers.
• Garlic paste - 1 tea spoon.
• Curd / yogurt - 1/2 cup.
• Oil - as required.
• Water - as required.
• Coriander leaves (chopped) - 1/2 bunch.
• Ginger (chopped) - 1 piece.
Method:
Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces. Heat oil in a pan and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste,plainyogurt, green chillies and salt. Fry well for about 10 minutes by adding a little water if needed. Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion. For garnish: 1 small piece of Ginger (Adrak) (finely chopped lengthways) A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)