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 Bheja Masala (Brain Curry) 
  • 4 large Brains
  • 5 cups Water
  • 2 tablespoons Oil
  • 3 Cloves
  • 1 tablespoon Chopped ginger
  • 1/2 cups Curd
  • 1/2 teaspoon Chilli powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Garam masala
  • Salt (As per taste)
  • 1/2 tablespoon Ginger powder
  • 3 tablespoon Coriander leaves
Chop the coriander leaves. Crush the cloves coarsely. Wash the the brains in plenty of water. Drain and discard impurities.

Bring 4 cups water to a boil and add the brains. Cook uncovered for 2 minutes. Remove the pan from heat and keep covered for about 5 minutes. Drain the brains from the water, cool and cut each into 6 pieces lengthwise. Set aside.

For the gravy: Heat oil in a heavy bottomed pan, add asafoetida, cloves and ginger. Add salt to taste. Stir. Add well beaten curd, chilli powder, coriander powder and 1/4 tsp garam masala. Cook on a low flame for about 3 minutes, stirring continuously. Add the remaining water, brain pieces and salt. Bring to a boil.

Cook covered on a low flame for about 7-8 mintues.

Garnish with ginger powder, coriander leaves and remaining garam masala. Serve hot with chapattis or rice.

Other Details
Serves: 6 Time: 45 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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