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Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices dishes that you just make.

Alright, don’t linger, let’s plan this bheja fry mumbai style / scrambled fried brain with indian spices formula with 17 components which are absolutely easy to obtain, and we have to process them at the very least through 6 methods. You should shell out a while on this, so the resulting food could be perfect.

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

1. Give 4-5 bheja / brains of goat or lamb
2. Provide 150 ml water
3. Provide 2 tsp Roasted Cumin Powder
4. Prepare 1 tsp Garam Masala
5. Provide 1 tsp - Crushed Black Pepper
6. Provide 1 tsp of Roasted and crushed cloves
7. Make ready As per taste of Salt
8. Give 2 tsp of chilli powder
9. Prepare 2 of large onions finely chopped
10. Require 1 of small tomato (deseeded) finely chopped
11. You need 2 boiled eggs white grated (optional)
12. Require 2 inch - Ginger finely chopped
13. Give 2 green chillies finely chopped
14. You need 1 tsp of Garlic paste or crushed
15. You need Handful - Fresh Coriander (for garnishing)
16. You need 3 tbsp of vegetable oil / olive oil
17. Give 2 tbsp butter (before garnishing)

Bheja Fry Mumbai style / Scrambled Fried Brain with Indian spices how to cook:

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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