Easiest Way to Make Tasty Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices

Wesley Campbell

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Easiest Way to Make Tasty Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices Delicious, fresh and tasty.

Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices. Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices step by step. We need to remove veins/blood clots with the help of toothpick if needed. Bheja fry or brain fry masala is one such popular and mouth-watering dish cooked on Bakra Eid(Eid-ul-zuha).

Bheja fry is a very popular dish in India.

In fact, its popularity can be judged from the fact that a famous Bollywood movie used this Indian dish as its namesake.

Bheja fry literally translated to 'brain fry' or fried brains.

You can cook Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices

Prepare 4-5 of bheja / brains of goat or lamb.
You need 150 ml of water.
It’s 2 tsp of Roasted Cumin Powder.
Prepare 1 tsp of Garam Masala.
You need 1 tsp of Crushed Black Pepper.
You need 1 tsp of Roasted and crushed cloves.
Prepare As per taste of Salt.
Prepare 2 tsp of chilli powder.
It’s 2 of large onions finely chopped.
Prepare 1 of small tomato (deseeded) finely chopped.
You need 2 of boiled eggs white grated (optional).
It’s 2 inch of Ginger finely chopped.
It’s 2 of green chillies finely chopped.
You need 1 tsp of Garlic paste or crushed.
It’s Handful of Fresh Coriander (for garnishing).
Prepare 3 tbsp of vegetable oil / olive oil.
You need 2 tbsp of butter (before garnishing).

Obviously, we are talking about goat's brain over here.

This lamb brain recipe is very easy to make and cooks quickly.

Some cooks sell the brain deep-fried and dry-spiced, while others opt to serve it pan-fried and drowning in curry.

Celebrity Chef Akshay Nayyar, Co-Owner of Kopper Kadai, Delhi and Bangalore says, "Bheja Fry typically translates into pan-fried brain cooked with Indian spices.

Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices instructions

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..
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..
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..
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..
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..
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..

It is primarily a famous street food originating from Hyderabad.

Bheja Masala is a classic recipe made with goat brain and freshly grounded masala spices enhancing the taste even more.

This Brain fry masala is one such popular and mouth-watering sidedish for.

Traditionally it was street food from Hyderabad but mumbai adopted it so well that it became one of iconic dish of Mumbai.. (cottage cheese) are marinated in Indian .

Celebrity Chef Akshay Nayyar, Co-Owner of Kopper Kadai, Delhi and Bangalore says, "Bheja Fry typically translates into pan-fried brain cooked with Indian spices.