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By Commonly known as “Maghaz Masala or Bheja Fry”, this dish is a Hyderabadi cuisine delicacy. Lamb, Goat or Cow brains are boiled with a pinch of turmeric for a few minutes till it’s cooked and kept aside. In hot ghee or oil, sliced onions are fried till golden brown, then ginger, garlic paste along with Kausar’s rich seasoning is added to the vessel and further cooked till oil separates. Boiled brain is then added to the mixture and further fried for a few minutes. Garnished with ginger shavings, chopped green chillies and coriander leaves, this brain masala is served with hot chapatti.
Ingredietns
Method:
Ingredietns
- 2 piece of Goat Brain / 1 piece of Cow Brian
- 2 finely chopped Onions
- 2 tbsp Kausar Garlic Paste
- 2 tbsp Kausar Ginger Paste
- 2 finely chopped Green Chillies
- Coriander leaves for garnishing
- 250 gms Oil / Ghee
- 1 Packet of Kausar Brain Masala
Method:
- Boil the brain in hot water for a few minutes and keep aside.
- Heat ghee, oil or butter in a pan to fry onion slices till golden. Then add ginger, garlic paste, Kausar Brain Masala and the boiled brain. Stir occasionally till the brain is well cooked.
- Add green chillies, a few lemon drops and further cook for a few minutes. Garnish with fresh coriander leaves and serve hot.
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