Recipe for Brain/Beja Fry
Recipe for Brain/Beja Fry
Brain is our family favourite😋! The first and the best place my family ever ate Brain is at this very famous restaurant in South Bombay known as Metro Cafe just next to the Metro cinema. We absolutely love to eat their very famous 'Brain Masala' with Rotis or . As kids, Mum n Dad would take us every Thursday to eat at our favourite Metro Cafe. Why Thursday you may ask?? Well because that used to be my dad's weekly off😊😊 Beautiful memories!Since Brain is a family favourite and it's obvious that we cannot and will never be able to match the taste of Metro Cafe's brain masala, we still manage to satisfy chewing our own simple Brain Fry at home 😉😉So, here's my recipe for a simple Brain Fry! Do give it a shot if you enjoy chewing Brains😅😛😉
Servings 15 Slices
Ingredients
- 1 Brain (i have used beef/cow's brain you can use goat's brain too)
- 1/2 tspn Salt (to be added while boiling the brain)
- 1/4 cup Water (for boiling the brain)
- 1/2 tspn Turmeric Powder
- 1 tspn Kashmiri Chilly Powder
- 1.5 tspn Vinegar (or juice of lemon)
- 1/4 tspn Sugar (you can use honey or ketchup too)
- 1 tspn Ginger Garlic paste (recipe mentioned below)
- Salt as per taste (for the masala)
- oil for frying
- Semolina(Rava) for coating
- 1 Egg For coating(optional)
Instructions
- Wash the brain thoroughly (ensure the tap is not on full speed or else the brain will get damaged)
- Place the washed brain into a vessel. Add 1/4 cup water and 1/2 tspn salt and allow it to boil for 15 minutes(7-8 minutes on each side) on medium high flame
- Once the brain is ready, discard the water and keep the brain aside to cool at room temperature.Note:- We do not require the brain to be fully cooked or else the texture will be hard. Brain is best enjoyed when it is soft, creamy and melt in the mouth! 😋
- Once the brain is cool, very gently, with a a sharp knife, cut slicesTip: your Knife has to be nice and sharp or else there will be a Mish mash😅
- Now in a small bowl, add the turmeric powder, chilly powder, vinegar, sugar, salt and ginger garlic paste and mix it well Note: The reason why we don't apply the masalas directly on to the brain(& make a paste first) is because, the brain is very delicate and there should be very minumum contact in order for it to remain firm
- Very gently apply this paste on all the Brain slices(on both sides) individually
- Now take a pan and add some oil in it, to fry the brain. Place the pan on medium heat and you can add some curry leaves and chopped garlic here if you like it tastes really good(I ran out of it so I couldn't add)
- Once the oil turns hot, for the coating of the brain slices, you have two options1. To coat with Semolina and fry: Cover the brain slices with semolina and place it into the pan and fry for 2-3 minutes on each side2. To coat with Egg and fry: Dip the Brain slices in Beaten egg and place it into the pan and fry for 2-3 minutes on each side.
- Turn the gas flame off and the place the fried brain slices on a khen paper towels to drain off any excess oil and enjoy chewing these brains nice and Hot! 😋😋
Follow these steps to make the Ginger Garlic
- 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days