Bheja fry or Bheja masala or Goat brain gravy is a quick, healthy and delicious gravy that goes well with Chapathi or Roti or Paratha. You can serve this for Lunch or Dinner or during Ramadan for Suhur or Iftar. Here I have shared the recipe of Bheja fry, the way we make at home. You can also add finely chopped onions for added taste.
Ingredients
4 goat brain cleaned and washed well with water
4 tbsp oil
2 tsp ginger garlic paste
1 tsp pepper powder (or to taste)
3/4 tsp salt (or to taste)
Handful of coriander leaves chopped
Method
- Heat oil in a non stick pan, add ginger garlic paste and saute for a minute.
- Add pepper powder, salt, coriander leaves and mix.
- Add the Bheja/ Goat brain and mix the Bheja well with the masalas.
- Cook for a couple of minutes, then add 1/2 cup water and bring to a boil.
- Close a lid, reduce heat and let it cook for a few minutes till the Bheja is cooked.
- Open the lid, and check if the Bheja is cooked. (Usually Bheja gets cooked quickly)
- If not cook for some more time by stirring in between.
- Check for taste, add salt or pepper powder if neccessary.
- Switch off the gas and transfer to a serving bowl.
- Serve hot with Roti or Chapathi or Paratha.
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