Washthe brain thoroughly (ensure the tap is not on full speed or else the brainwill get damaged and break into pieces)
Placethe washed brain into a vessel. Add 1/4 cup water and 1/2 tspn salt and allowit 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 sharp knife, cut it into quarters. If you’re using Goat Brain, you can keep it as is since they are relatively smaller in sizeTip: your Knife has to be nice and sharp or else there will be a Mish mash In a Frying Pan, Heat 1 Tbspn Ghee or Oil on Low Medium heat and add All the whole Dry Spices Dry and let all it's flavours get infused into the Hot Oil/Ghee. Let the spices cook for about 7-10 minutes on low heat
Then add the Onions, Chilllies and Tomatoes and let it cook till the Onions turn slightly Brown in colour.
Then add the Ginger Garlic Paste, Cashew Seeds. Mix well and cover the pan. Here, you can add 1/4 cup water
Once the Tomatoes are fully cooked and turn into a Puree like consistency, add the Dry Spice powders i.e Turmeric, Chilly, Coriander Seed and Garam Masala and Mix well and add around 1/4 cup water and let it cook until the Masalas no longer have a bitter bitter taste left. It takes about 8-12 minutes
Once done, turn off the heat and leave it aside to cool at room temperature
Now, in a mixer Jar, Add the cooked Spices and Saute Mix and Fresh Coriander and grind all this together into a nice smooth pasteNote:- You can add water to grind the paste Now in a skillet, heat 2-3 Tbspn oil on High HeatNote: The Oil has to be very hot before adding the Masala Paste. That's where the thick texture on the gravy comes from, initially Once the Oil is Hot, Add the Bay leaves and transfer the Masala Paste into the Skillet and mix wellNote: Be careful while transferring the Masala paste into the Hot Oil because it will sputter Add 1 Cup Water into the grinder jar, give it a shake and add this water into the skillet too
Add the Yogurt, Sugar or Jggery, Salt and Lemon Juice, mix it well with the gravyNow, cover the skillet. lower the heat to medium and let the gravy cook for about 12-15 minutes. Note: Ensure the gravy is not tasting bitter. If it is, then you can add some more water(if the gravy is too thick) let it further cook until all the raw/bitter taste is no longer felt. Note: You can add more water because as and when this gravy cooks further, it thickens due to the Cashews and Yogurt. Once the gravy is done, add the cut pieces of Brain into the gravy and very gently, using a spatula, cover each brain piece with the gravy and allow it to cook for 5-7 minutesNote: If you over cook the brain, it will turn hard and lose it’s taste and texture. Hence it is advised to always taste the gravy and only if you’re fully content with the taste of the gravy, add the brain or else you will land up over cooking the BrainAlso, Brain is extremely delicate and has to be handled with utmost care. It is very Important to handle the Brain very gently. Continuous contact with the Brain and Continuously stirring the gravy, will lead to the Brain completely breaking into pieces and spreading all across the gravy. I would recommend using only a Silicone spatula to mix the gravy with the brain as it is easy to work with and will not damage the brain pieces. Sprinkle some freshly chopped Coriander over the gravy, give it a very gentle mix and turn off the heat after 2-3 minutes
Enjoy this Extremely Flavour packed Brain Masala with Either Bread or Hot Chapatis and Do Not forget the Onion Slices with Lemon Squeezed over them! Yummmmmm! For better taste, make it a day in advance or eat it the next day!