Kharu Bheju/Brains in Onion Masala
Another Parsi delicacy made from goat brain.
Kainaaz says… There is always a jovial dispute at most Parsi homes when our moms or grand moms bring brains home from the market. A few people in the family prefer cutlets while the other few will want them cooked in the style mentioned below.
To ensure that no dispute ensues at home I usually bring 12-14 brains at a time so that I can cook half of them as cutlets and the rest of them in this delicious masala.
It’s not easy cleaning so many brains all at once but the smiles i get from each family member is so worth the trouble.
7 brains, cleaned (divide each brain into two portions)
8 big onions, chopped fine
7 tomatoes, grated
1 tbsp ground ginger
1 tbsp ground garlic
1 tsp haldi powder
1 tsp kashmiri chili powder
¼ tsp garam masala
1 tsp dhania-jeera powder
Salt to taste
A big handful of coriander leaves, chopped fine
Fry the onions in oil till light brown (still a wee bit translucent) in a large flat non-stick pan.
Add the ground spices and fry till oil separates (do not let the masala burn)
Add the grated tomatoes and fry till the raw smell evaporates and oil separates.
Add the coriander leaves (leaving a wee bit for garnishing) and give it a stir.
Carefully lay out the brains one at a time in the vessel. Give a careful but good shake to the pan so as to cover the brains with the masala. (Prefer not to use a spoon here)
Cover and cook for 3-5 minutes. When done garnish with the rest of the chopped coriander and serve hot.
– Recipe by Kainaaz Writer Bokdawalla