Brain Masala Fry

By Rita Jamshed Kapadia 11 comments

brain masala fry


By Jenifer Petigara Mistry

Brain used to be a delicacy while I was growing up, to be cooked only on occasions. I was the official raw food taster which meant I would taste the balance of spices and seasoning before the kebabs or cutlets were cooked. Some may go ewwww … But honestly with masala it is one of the best tastes. Just for argument the steak tartare (raw beef mince patty) is one of the delicacies in fine dining.

Coming back to brains I remember my mamaiji (my grandmom) making brain cutlets and popping some in my mouth when no one was looking and gleefully chuckling at my delight!! Lol!! We were the most incongruous partners in crime .. A 7 year old and a 70 year old  .. She passed on her love for food to me among a lot many things ..this is her simple recipe.


  • 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


  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

Many thanks for your visit today. My Cookbook " Manna of the 21st Century, Parsi Cuisine" and other categorized cookbooks in the Parsi Cuisine Series are available on and Amazon Worldwide. Purchase the printed Paperback/s or read the eBook Worldwide. To order autographed cookbook mailed only within USA, email Reviews, Feedback is always welcome! Here or on Amazon. Thanks, 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 […]


Nov 11, 2016, 10:30 am

Onions and tomatoes – Yummy gravy anytime. Love it.


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.


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 […]


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.


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.


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.