Brain Masala Fry

By Rita Jamshed Kapadia 11 comments

Ingredients

  • 2 brains cleaned and cut into three sections
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp green chilli paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp dhansak masala (u get it readymade or you can substitute with readymade garam masala or put 1/2 tsp each coriander, cumin and garam masala additional)
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2 tbsp chopped fresh coriander
  • 1 tbsp fresh green garlic (optional on availability)
  • 2 slitted deseeded green chillies
  • Salt

Method

  1. Marinate brains in salt and all the spices and masalas except fresh coriander, green chillies and green garlic. Leave it for 30 minutes.
  2. In a pan medium heat some oil add the green chillies. Once they are fragrant add the green garlic if using and the fresh coriander.
  3. Sauté for 20 secs and add brain. Cook it covered occasionally stirring on low heat for 10 minutes or so. It does not need long to cook.
Rita Jamshed Kapadia

Welcome to ParsiCuisine.com A site with one of the largest collection of American Indian Parsi Food Recipes, Videos, and Cookbooks. Check out our Online Cooking Classes, filled with fun cooking tips and stories. I delight in bringing people together over the globe. Consulting, supporting, encouraging and guiding everyday Homemaker, Chef, Caterer and Restaurant owners.

11 Comments

Rita

Oct 10, 2018, 10:13 am

Thank you so much ❤

"Egg on Something" Is the Actual Name of This Parsi DishWorld News | World News

Apr 4, 2018, 1:30 pm

[…] Eggs Cooked on Brains […]

Rita

Nov 11, 2016, 10:30 am

Onions and tomatoes – Yummy gravy anytime. Love it.

meher

Nov 11, 2016, 8:43 am

Nice receipe…but if we want a little gravy adding chopped onions and tomatoes n sauté them with the spices n then add the bheja….nice to mop up with chapattis and bread.

Parsi Cuisine

May 5, 2015, 8:55 pm

I have a bheja cutlets recipe and photos. Working on the project.

gooloomehta

May 5, 2015, 7:42 am

Lovely. Recipe. Ate Beja after long time. What with cholesterol fright and health woes one gets afraid to eat this delectable stuff. But thnks for recipe. Turned out good. Pl send Beja cutlets recipe Thnks. Gooloomehta

Navroz special: What goes into authentic Parsi fare | Parsi Cuisine

Apr 4, 2015, 12:17 pm

[…] rest of the cuisine is heavily non-vegetarian. “Breakfast is usually bheja, kheema, akuri or Parsi poro (a six egg omelet), seafood dominates lunchtime meals with prawn […]

Rita

Sep 9, 2014, 10:55 pm

Do let me know how the lamb brain tastes, I have not cooked lamb brains. Are they the same taste as goat brains?

Khurshed Kotwal

Sep 9, 2014, 8:20 pm

t Thank you for the recipe I always wanted to make the brain masala.Will try thisone , I am pretty sure it will be very tasty. We get lamb brains from Halal Butchers in Sydney.

Rita

Jul 7, 2014, 10:21 pm

Yes Noshir, brain poro! Like the taste of the bheja and miss it in the US. My mother in law made very tasty brain cutlets.

Noshir

Jul 7, 2014, 10:06 pm

Dear Rita,

My Mom even used to make Brain poro on special breakfast occasions.

This Brain fry is the same as what my Bapaiji (Dad’s Mom) used to make as a side dish with Masoor.

Noshir.

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