Bheja Masala (Brain Curry)
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| Ingredients |
- 4 large Brains
- 5 cups Water
- 2 tablespoons Oil
- 3 Cloves
- 1 tablespoon Chopped ginger
- 1/2 cups Curd
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- 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
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| Method |
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.
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Other Details |
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Serves: 6
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Time: 45 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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