Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices

Name: Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 4-5 bheja / brains of goat or lamb; 150 ml water; 2 tsp Roasted Cumin Powder; 1 tsp Garam Masala; 1 tsp Crushed Black Pepper; 1 tsp Roasted and crushed cloves; As per taste Salt; 2 tsp chilli powder; 2 large onions finely chopped; 1 small tomato (deseeded) finely chopped; 2 boiled eggs white grated (optional); 2 inch Ginger finely chopped; 2 green chillies finely chopped; 1 tsp Garlic paste or crushed; Handful Fresh Coriander (for garnishing); 3 tbsp vegetable oil / olive oil; 2 tbsp butter (before garnishing)

Ashish Gupta @cook_24721397

Navi Mumbai

This is all time favourite Mumbai Special Bheja Fry, always preferred with Mumbai Pav. Traditionally it was street food from Hyderabad but mumbai adopted it so well that it became one of iconic dish of Mumbai. It is quick and easy , also food nervous system, eyes and brain function.

Ashish Gupta @cook_24721397

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Ingredients

30 Minutes

4 people

4-5bheja / brains of goat or lamb
150 mlwater
2 tspRoasted Cumin Powder
1 tspGaram Masala
1 tspCrushed Black Pepper
1 tspRoasted and crushed cloves
As per taste Salt
2 tspchilli powder
2large onions finely chopped
1small tomato (deseeded) finely chopped
2boiled eggs white grated (optional)
2 inchGinger finely chopped
2green chillies finely chopped
1 tspGarlic paste or crushed
Handful Fresh Coriander (for garnishing)
3 tbspvegetable oil / olive oil
2 tbspbutter (before garnishing)

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Steps

30 Minutes

1

Wash gently and avoid rubbing brain, clean brain by blanching in hot at least 2-3 times. We need to remove veins/blood clots with the help of toothpick if needed.
2

Boil it in an open frying pan or any shallow pot, boil it for 5-6 minutes till it changes it’s colour into white than reddish. Then drain the water and cut the brain into equal pieces. Don’t chop it into bite-size, the brain is a very delicate party of meat and soft as well.
3

In a large frying pan, heat oil, fry chopped onion for 5 minutes till they are brown, add ginger and garlic and stir for 1 more minute. Add tomato and stir till it’s juice is dried up.
4

Add all the powder dry spices except chilli powder. Now when you see oils is separating then add brain pieces, add salt and fry on 5 minutes very gently don’t break the pieces, it will break and shrink itself, keep stirring and mix well with all spices and onions. All this time flame should be on medium.
5

Add crushed pepper and cloves, and mix for 1 minute, add finely chopped free chilies. Don’t make it too dry consistency like scrambled eggs. It will have custard-like creaminess, and it will look like slightly scrambled eggs/egg bhurji.
6

Add melted butter from the top, add freshly chopped coriander leaves. Add grated boiled egg or whole (optional), it is best if served with pav or soft Naan.

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Ashish Gupta @cook_24721397

on July 20, 2020 05:50

Navi Mumbai

Ashish just loves to cook and share all learning , hopped between Delhi - Mumbai - Gurgaon and hailed from Kanpur, so tried many local dishes From All Indian regions like northeastern, western, coastal , north and south.Also he loves to travel and always try hands on local food of each city or country.Personally like Indian, Sri Lankan, Middle Eastern, Thai food, French, Vietnamese and ASEAN food.