Introduction:
Butter Bheja, also known as butter brain fry, is a delicious and rich dish made using goat or lamb brain (bheja) cooked in creamy butter with aromatic spices. This delicacy is a popular choice among meat lovers and is often enjoyed as an appetizer or a main dish with naan or roti. The combination of soft, buttery brain and spices creates a melt-in-the-mouth experience that is sure to impress your guests.
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Ingredients:
250g goat or lamb brain (bheja)
4 tablespoons unsalted butter
1 large onion, finely chopped
2 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
2 large tomatoes, finely chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
Instructions:
Prepare the Brain:
Carefully rinse the brain under cold water to remove any blood clots and membranes.
Blanch the brain in boiling water for about 5 minutes with a pinch of turmeric and salt. This helps in cleaning and removing any impurities.
Drain and let it cool. Once cooled, gently cut the brain into smaller pieces. Set aside.
Cook the Onions:
In a heavy-bottomed pan, melt 3 tablespoons of butter over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Add Green Chilies and Ginger-Garlic Paste:
Stir in the slit green chilies and ginger-garlic paste. Cook for 2-3 minutes until the raw smell of the ginger and garlic disappears.
Prepare the Tomato Masala:
Add the chopped tomatoes to the pan and cook until they become soft and mushy.
Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder.
Cook the masala for another 3-4 minutes until the oil starts to separate from the mixture.
Add the Brain:
Gently add the brain pieces to the masala. Be careful while stirring to avoid breaking them.
Season with salt and mix gently, ensuring that the brain is coated with the spice mixture.
Cook with Butter:
Add the remaining tablespoon of butter to the pan. Reduce the heat to low and cook for about 10 minutes, allowing the brain to absorb the flavors and become tender.
Finish with Garam Masala:
Sprinkle garam masala over the cooked brain and give it a gentle stir. Cook for an additional 2 minutes.
Garnish and Serve:
Garnish with freshly chopped coriander leaves.
Serve hot with lemon wedges on the side, along with naan or roti.
Conclusion:
Butter Bheja is a rich and indulgent dish that showcases the unique flavors of goat or lamb brain. The creamy texture combined with the aromatic spices makes it a favorite among those who enjoy traditional Indian cuisine. Whether served at a special occasion or enjoyed as a comforting meal, this dish is sure to leave a lasting impression on your taste buds. Enjoy the richness of Butter Bheja with family and friends for a truly delightful culinary experience!
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