Bheja Fry / Simple Lamb Brain Fry / Scrambled Brain Masala Dry

Bheja fry is a mouthwatering traditional hyderabadi delicacy which requires basic ingredients available in any kitchen. Very simple and quick dish that just melts in mouth satisfying all the cravings for yummy healthy food.

It’s rich in DHA and other omega-3 fatty acids, which is important for healthy functioning of our brain, eyes and nerves. It’s also very high in cholesterol.

Easy to make, can be served as a starter in parties with roti, or at home as a side dish with khadi daal and roti. It also makes delicious combination with khichdi and ground nut chutney or tomato chutney and plain rice .

Print Recipe
Bheja Fry / Lamb Brain Fry / Scrambled Brain Masala Dry
Course Side dish
Cuisine Indian
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
3 Lamb Brains
Ingredients
Course Side dish
Cuisine Indian
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
3 Lamb Brains
Ingredients
Instructions
  1. Wash lamb brains thoroughly until all the blood gets rinsed off. Put them in colander to remove excess water.
  2. Marinate the brains with ginger garlic paste, salt, turmeric powder, red chilli powder and keep aside.
    Marinate the brains with ginger garlic paste, salt, turmeric powder, red chilli powder and keep aside.
  3. Heat oil in a girdle or pan on medium flame, add the lamb brains and cover add cook for 4 minutes.
    Heat oil in a girdle or pan on medium flame, add the lamb brains and cover add cook for 4 minutes.
  4. Now remove the lid and cut the softened brain into one inch pieces with the help of a scraper or knife.
    Now remove the lid and cut the softened brain into one inch pieces with the help of a scraper or knife.
  5. Flip the pieces upside down with scraper and fry on high until all the water dries out and oil starts separating.
    Flip the pieces upside down with scraper and fry on high until all the water dries out and oil starts separating.
  6. When the brain becomes golden red in colour add the green chilli and coriander. That's it, serve hot.
    When the brain becomes golden red in colour add the green chilli and coriander. That's it, serve hot.
Recipe Notes
  1. Adding a pinch of salt and about 2 pinches of red chilli powder just before adding coriander and green chilli gives an extra flavour to the dish.
  2. Serve hot only because this dish tastes best when it's hot. If you have prepared it very early, then you can simply microwave or heat on a very low flame before serving.
  3. Some recipes boil the brain to remove the blood, but I do not recommend doing so, as it reduces the taste and changes the texture. Just thorough cleaning with cold water is enough.
  4. Adding onions, garam masala and coriander powder is optional as per your taste.
  5. You can marinate the freshly bought brains and freeze them in an airtight container for upto a week and then continue the recipe from step 2. No need to thaw them, just cover and cook as mentioned above, thus making this recipe more convenient.
  6. Cutting lamb brain into smaller pieces while frying is optional, but I recommend doing so because the masala goes deep into the pieces and makes the dish much tastier than whole fried brain recipe.

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