BHEJA FRY
Bheja fry is goat/lamb’s brain saute in rich spices , this goat/lamb’s brain is basically, scrambling the brain and then frying it spices and saute onions and pulped tomatoes…usually served with rumali roti/ roti/ chapatti/naan or parathas.
Bheja fry is delicious and delectable recipe which you can serve either as a side dish or main dish too. If you love bheja fry then this recipe is for you. Though you can always adjust the adding of green chilies as per your preferences say like you can add spice of red chilly powder just about 1/2 tsp and add 4-5 slit green chilies. Or you can add 1 tsp of red chilly powder and add 1-2 slit green chilies as per your preferences, both are fine.
Here is the recipe of delicious and lip smacking Bheja Fry.
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INGREDIENTS:
- One Goat brain
- 1 large onion chopped
- 1 tomato chopped
- 1 tsp cumin seeds
- garlic pod 6- minced
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 6 green chillies, slit
- 1 tsp red chili powder ( if too hot then 1/2 tsp )
- 1/2 tsp coriander powder
- salt as per taste
- ghee or oil.
HOW TO MAKE BHEJA FRY
- Wash the brain thoroughly, roughly remove nerves and then boil it in water with a pinch of salt for 2 – 5 minutes.
- Remove the brain from the water and carefully remove membrane or nerves.
- Chop the brain into pieces. ( be it small pieces or you can chop into thick pieces)
- Heat oil or ghee in a sauce pan or kadhai , add cumin seeds, let it splutter.
- Now add garlic and green chillies , saute for few seconds.
- Now add onions and fry.
- As soon as it changes its colour , add tomatoes , salt , coriander powder , chilli powder .
- Stir well and fry for about 7 – 8 minutes until oil/ ghee separates ( put little water if required during the time of roasting the masala)
- Add brain and shake the pan gently to mix the brain with the spice mixture, avoid stirring with a spoon.
- Add cumin powder and garam masala powder and fry for few minutes.
- Garnish with coriander leaves.
- Serve hot with lemon juice and rumali roti or naan or paratha or roti or phulkas.
Note:
- Increase or decrease the amount of red chilly powder as per your preferences.
- You can adjust the green chilies too as per your preferences. You can add 2-3 instead of 4-5 depending on your preferences.
- You can either take 1 large or 2 small onions chopped, both are fine.
- Peel the tomato and then add to the pan.
- Make sure you remove roughly the nerve of lamb/ goat’s brain and then after you boil it, once its cool down then again try to remove the nerves as much as possible.
- You can either chop the brain ( bheja) into thick pieces or keep it whole and serve it.
PREPARATION TIME: 10 minutes.
COOKING TIME : 20 minutes.
SERVES: 2 Persons.
