Bring the nostalgic magic of Mumbai's Bhindi Bazaar Ramadan food lanes into your home kitchen!
The sound of spatulas hitting hot pans, rich slow-cooked masalas, and the unmistakable fragrance of Bheja Fry combine to create an unforgettable delicacy.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | g | Goat Brain (Bheja) |
| • | 200 | g | Onions, finely chopped |
| • | 150 | g | Tomatoes, finely chopped |
| • | 45 | ml | Oil |
| • | 30 | g | Ginger-Garlic Paste |
| • | 15 | ml | Lemon Juice |
| • | 15 | g | Fresh Coriander Leaves, chopped |
| • | 10 | g | Salt |
| • | 10 | g | Green Chillies, finely chopped |
| • | 5 | g | Coriander Powder |
| • | 5 | g | Red Chilli Powder |
| • | 3 | g | Turmeric Powder |
| • | 3 | g | Garam Masala Powder |
| • | 2 | g | Ajwain (Carom Seeds) |
| • | 2 | g | Cumin Seeds |
Method / Instructions
- Boil the Bheja: Place goat brain in a pan with water, turmeric powder, and ginger-garlic paste. Cook until tender without breaking apart. Drain and cool slightly.
- Prepare Masala Base: Heat oil in a kadhai. Add ajwain, cumin seeds, and finely chopped green chillies. Toss in chopped onions and sauté until softened.
- Bhunao the Onions: Season with salt and cook until onions turn lightly golden. Add ginger-garlic paste and sauté until the raw aroma disappears.
- Add Tomatoes & Spices: Add finely chopped tomatoes and cook until softened. Stir in turmeric powder, red chilli powder, garam masala powder, and coriander powder with a splash of water, simmering for 3-4 minutes.
- Incorporate Bheja: Cut boiled bheja into small pieces and gently fold into the masala, coating every piece evenly without breaking down completely.
- Kat-Kat Finish & Serve: Finish with lemon juice and chopped fresh coriander. Use your spatula to give the bheja gentle chops and folds for that classic kat-kat texture. Serve hot! Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 195 Kcal |
| 💪 Protein | 12.5 g |
| 🌾 Carbohydrates | 5.5 g |
| 🥑 Total Fat | 14.0 g |
| 🧈 Saturated Fat | 3.2 g |
| 🌱 Dietary Fibre | 1.2 g |
| 🍬 Total Sugars | 2.5 g |
| 🧂 Sodium | 360 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Handle the boiled bheja gently, as it is delicate and can break apart easily.
- Adjust the chilli powder and lemon juice to balance the heat and richness of the masala.
- For the best flavour, allow the onion-tomato masala to cook thoroughly before adding the bheja.
Tips & Tricks
- Avoid overcooking: Cook the bheja until tender during the initial boiling stage. Once added to the masala, heat it gently to preserve its texture.
- Achieve the kat-kat texture: Chop only a portion of the bheja with the spatula at the end, leaving some small pieces intact for a pleasing contrast in texture.
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