A shift away from the usual Brain Masala this dish always wows. Enjoy!
Oil: Half Cup
Small Onion Half: Chopped
Ground Red Chilies
Ground Garam Masala (Optional)
Soak the Brains for 10 minutes in chilled water. Once time is up take them one at a time and strip the veins and the
jellied membrane covering away.
Add ¼ teaspoon ground red chili and ¼ teaspoon salt to 4 to 5 cups of water to a cooking pot. Add the brains and
boil for 12 to 15 minutes before removing from heat.
Take another cooking pot and add oil to it. Lightly brown the onions in oil and once done remove from the pot. Put
them in a food processor with ¼ cup of water and blend till even. Set aside.
In the same oil Add red chili, turmeric and salt all to your taste remembering that the brain too is already seasoned.
Sautee slightly for 30 seconds on very low heat being careful not to burn as chili and turmeric are delicate spices and
then add half a cup of water to it. Add the brown onion paste and cook on low heat for ten minutes so the gravy is
evenly cooked. Now add the boiled brains to the gravy including the remaining water to the gravy. Stir slightly and
let it cook evenly for a few minutes. Taste to check seasoning and added Garam Masala in the end if desired
(optional). Serve hot.
In case you like cooking early, leave adding the brains to the gravy till time serving time.