Bheja Fry: A Recipe For Scrambled Brains

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Bheja fry is a very popular dish in India. In fact, its popularity can be judged from the fact that a famous Bollywood movie used this Indian dish as its namesake. Bheja fry literally translated to 'brain fry' or fried brains. Obviously, we are talking about goat's brain over here. This lamb brain recipe is very easy to make and cooks quickly.

While making bheja fry, you have to first scramble the goat's brains like eggs. Then cook this lam recipe like any other Indian curry. All the popular spices used in this Indian cuisine dish will go into the making of bheja fry. Never overcook or fry the brains least they lose their soft texture.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

• Goat's brain- 200 grams
• Onion- 1 (chopped)
• Garlic pods- 6 (minced)
• Green chillies- 4 (chopped)
• Tomato- 1 (chopped)
• Red chilli powder- 1/2 tsp
• Cumin powder- 1tsp
• Coriander powder- 1 tsp
• Garam masala powder- 1/2 tsp
• Coriander leaves- 2 sprigs (chopped)
• Oil- 2tsp
• Salt- as per taste

Procedure

1. Heat oil in a deep bottomed pan and season it with 2 chopped green chillies. Then add the onions and saute for 3-4 minutes on a low flame.
2. Add garlic and saute for another 1 minute. Now add the goat brains to the pan. They will be small round shaped clutters like eggs.
3. Now scramble the brains like you scramble eggs. Mix them up nicely with the pieces and cook for another 3-4 minutes on a low flame.
4. After this, add tomatoes, sprinkle salt, red chilli, cumin and coriander powder from the top. Mix it well and cook for 2 minutes on a medium flame.
5. Then add half cup of water and cook for 6-7 minutes more on a low flame. Finally add garam masala from the top.

Garnish the Bheja fry with green chillies and coriander leaves. You can have it as a side dish with rotis or naans.