A Parsee delicacy made from goat brain. There are always jovial-disagreements in most Parsee families when our mom or grandma/s brings these babies home from the market. A few people in the family prefer cutlets while the other few 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 one time but the smiles i get from each family member is so worth the trouble.
7 brains, cleaned and kept whole
8 large onions, chopped fine
7 tomatoes, grated
1 tablespoon ground ginger
1 tablespoon ground garlic
1 teaspoon turmeric powder
1 teaspoon red Kashmiri chili powder
¼ teaspoon garam masala powder
1 teaspoon coriander-cumin powder powder
Salt, to taste
7-9 tablespoons oil
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 ginger garlic paste and saute till you smell a nice aroma.
- Add the turmeric powder, red Kashmiri chili powder, garam masala powder, coriander-cumin powder, salt 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. (I prefer not to use a spoon here)
- Cover and cook for 5 minutes till brains are cooked.
- Garnish with the rest of the chopped coriander and serve with rotis, naan or parathas.
- Brain is not everyone’s plate of food (read: cuppa tea) but those who relish it will love this recipe.
- Instead of gently shaking the vessel, if you do plan to use a spoon to mix the masala with the brains, please do so very carefully and gently so as not to bruise or mush up the brains.
- This can also be made with the brain from a larger animal (eg: cow or buffalo) but the taste will be slightly sharper and because the brain is larger in size, do not leave it whole. Cut it into 4 to 6 pieces.
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