Bheja Masala Fry

Rich and spicy fried goat brain, a Bohra delicacy for special meals

Yields: Serves 3–4 | Total Time: 45 minutes (excluding soaking/boiling time)

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Cultural Notes

Bheja Masala Fry, is an age-old delicacy within our Bohra households. The dish highlights the culinary ingenuity, turning offal into a luxurious, flavour-packed centrepiece.

Traditionally prepared for winter and celebratory occasions like Eid and Bakra Eid, it pairs beautifully with rumali roti, paratha, or with the famous Bombay Naan. Its bold spices and quick stir-frying bring out the natural richness while preventing it from becoming greasy or bland.

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Ingredients

Primary

• 500 g goat brain (bheja)

• 2 large onions, finely chopped

• 1 large tomato, finely chopped

• 2 tsp ginger–garlic paste

• 3–4 green chillies, finely chopped

• 1 tsp cumin seeds (jeera)

• 1 tsp turmeric powder

• 1 tsp red chilli powder

• 1 tbsp coriander powder

• ½ tsp garam masala

• Salt, to taste

• 4 tbsp oil (plus more if needed)

• Juice of 1 lemon

• handful of fresh coriander and fresh mint leaves, finely chopped.

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Method

Step 1: Clean & Boil

• Wash the brains in water until clear. Optional: soak in salted water for 10 minutes.

• Bring a pot of water to boil—season with salt and a pinch of turmeric.

• Gently add the brains and boil for 8–10 minutes until just cooked.

• Remove, drain, and let cool. Peel off any membrane and cut into bite-sized pieces.

Step 2: Fry the Base

• Heat oil in a thick-bottomed pan over medium heat.

• Add cumin seeds, sautéing until fragrant.

• Add chopped onions and chilli; cook until translucent.

• Stir in ginger–garlic paste and cook for 1 minute until the raw smell disappears.

Step 3: Spice & Tomato

• Add chopped tomato, cook until the oil separates and tomatoes soften (~4–5 minutes).

• Add turmeric, red chilli, coriander powder, and salt. Mix and sauté briefly.

Step 4: Add the Bheja

• Gently fold in the brain pieces. Stir carefully—use gentle tossing to avoid mushiness.

• Cook on medium-low heat for 5–6 minutes until the brain absorbs the masala and oil begins to separate.

Step 5: Finish & Garnish

• Sprinkle garam masala and stir gently.

• Remove from heat, squeeze in lemon juice, and stir.

• Garnish with chopped kothmir and phudina and serve hot.

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Chef’s Notes

• Brain texture: Avoid prolonged cooking—overcooked brain turns oily and crumbly.

• Heat control: Use fresh chillies and moderate chilli powder; the natural richness balances the spice.

• Serving: Best with warm rumali roti, paratha, or Bombay Naan.

• Oils: Use fresh, neutral oil for frying to maintain a clean flavour.