Chopped bheja pieces cooked in spicy onion tomato masala.
BHEJA FRY
Ingredients
4 sheep’s brains (bheja), cleaned
1 tbsp oil
4-5 garlic cloves, chopped
½ inch ginger, chopped
2 green chillies, chopped
1 tbsps ghee
1 large onion, chopped
1 medium tomato, chopped
Salt to taste
2 tbsps chopped fresh coriander leaves
½ tsp turmeric powder
¾ tsp cumin powder
1½ tsps red chilli powder
1 tsp garam masala powder
¾ tsp crushed black peppercorns
1 teaspoon lemon juice
Coriander sprig for garnish
Lemon wedge for garnish
Method
1. Heat sufficient water in a nonstick pan.
2. Clean, wash and blanch the bheja in hot water for 8-10 minutes. Drain, cool ad chop roughly into large pieces and set aside.
3. Heat oil in a nonstick pan; add the garlic, ginger, chilli and sauté for a few seconds.
4. Add the onion and continue to sauté. Add ghee and saute till it turns golden brown.
5. Add the tomato, salt and cook till tomato is pulpy.
6. Add half the coriander and mix well.
7. Add turmeric powder, cumin powder red chilli powder, garam masala powder, crushed black pepper and sauté.
8. Add ½ cup water and mix well. Cook for 4-5 minutes.
9. Add bheja and mix well. Continue to cook for another 4-5 minutes.
10. Adjust the seasoning and mix well. Switch off the heat and add lemon juice and remaining coriander leaves and mix.
11. Garnish with coriander sprig, lemon wedge and serve hot.
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