Bheja Fry - SK Khazana

Ingredients list for Bheja Fry - SK Khazana

• 4 Sheep's brain (bheja) cleaned
• 1 tablespoon Oil
• 4-5 Garlic cloves finely chopped
• 1/2 inches Ginger finely chopped
• 1-2 Green chillies finely chopped
• 1 Large onion finely chopped
• 1 tablespoon Ghee
• 1 Medium tomato chopped
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• 1/2 to cook Turmeric powder
• 3/4 teaspoon Cumin powder
• 1 1/2 teaspoons Red chilli powder
• 1 teaspoon Garam masala powder
• 3/4 teaspoon Black peppercorns crushed
• 1 teaspoon Lemon juice
• to garnish Coriander sprig
• to garnish Lemon wedge

Method

1. Boil sufficient water in a deep non-stick pan, add bheja and cook for 8-10 minutes. Drain, cool and chop roughly into large pieces and set aside.
2. Heat oil in another non-stick pan, add garlic, ginger, green chillies and sauté for a few seconds.
3. Add onion and sauté till light golden. Add ghee and mix well. Add tomato and sauté well. Add salt and mix well, let it cook till tomato is pulpy.
4. Add coriander leaves and mix well. Add turmeric powder, cumin powder, red chilli powder, garam masala powder and crushed black peppercorns and sauté for 1-2 minutes.
5. Add ¼ cup water and mix well. Cook for 2-3 minutes.
6. Add bheja pieces and mix well. Continue to cook for another 4-5 minutes.
7. Adjust salt mix well. Switch off the heat, add lemon juice and remaining coriander leaves and mix well.
8. Transfer into a serving bowl, garnish with coriander sprig, lemon wedge and serve hot.