Bheja Masala Fry Recipe

Introduction: 

Bheja Masala Fry is a rich and flavorful dish made with goat or lamb brain, known as "bheja" in Hindi. This delicacy is a popular dish in various regions of India, particularly in the Mughlai and Hyderabadi cuisines. The soft and creamy texture of the brain, combined with aromatic spices, makes this dish a unique and delightful treat for those who enjoy offal.

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Ingredients:

250g goat or lamb brain (bheja)

2 tablespoons oil or ghee

1 large onion, finely chopped

2 tomatoes, finely chopped

1 tablespoon ginger-garlic paste

2 green chilies, slit lengthwise

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1/4 teaspoon black pepper powder

1/2 teaspoon lemon juice

Fresh coriander leaves for garnish

Salt to taste

Instructions:

Prepare the Brain:

Carefully wash the brain under cold water to remove any blood clots and membranes.

Boil water in a small pot, add a pinch of turmeric and salt, and then add the brain to the boiling water.

Blanch the brain for about 5 minutes. Drain and let it cool.

Once cooled, gently cut the brain into small pieces. Set aside.

Cook the Onions and Spices:

Heat oil or ghee in a pan over medium heat.

Add the chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and green chilies, and cook for 2-3 minutes until the raw smell of the ginger and garlic disappears.

Add Tomatoes and Ground Spices:

Add the chopped tomatoes to the pan and cook until they turn soft and the oil starts to separate from the masala.

Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the masala for another 2 minutes.

Cook the Brain:

Gently add the brain pieces to the pan. Stir carefully to coat the brain evenly with the masala.

Cook on low to medium heat for about 5-7 minutes, allowing the brain to absorb the flavors of the spices.

Finish with Garam Masala and Lemon Juice:

Once the brain is cooked through and the masala is thick and fragrant, sprinkle garam masala and black pepper powder over the dish.

Drizzle lemon juice on top for a hint of freshness.

Give everything a gentle stir to combine.

Garnish and Serve:

Garnish the Bheja Masala Fry with freshly chopped coriander leaves.

Serve hot with naan, roti, or paratha, or enjoy it as a starter.

Conclusion: 

Bheja Masala Fry is a dish that beautifully balances the richness of goat or lamb brain with the robustness of Indian spices. Its creamy texture, combined with the bold flavors of the masala, makes it a standout dish for those who appreciate traditional Indian cuisine. Serve it with your favorite bread or as part of a larger meal, and enjoy the distinct taste of this flavorful delicacy.