Bheja Masala Fry with Ladi Pav

Instructions

1. 1

   Clean and Boil the Brain

   • Gently wash the bheja under cold running water. Carefully peel off the thin outer membrane and remove any visible veins or blood clots. This step is crucial for a clean taste.
   • In a medium pot, bring 4 cups of water to a boil over high heat. Add 0.5 tsp salt, 0.5 tsp turmeric powder, and 1 tbsp lemon juice. The lemon juice helps reduce any strong smell.
   • Carefully lower the cleaned bheja into the boiling water. Reduce the heat to medium and cook for 8-10 minutes until it becomes firm and opaque.
   • Once boiled, carefully remove the bheja from the pot and drain all the water. Let it cool down for 5-10 minutes, then gently chop it into small, bite-sized pieces.
2. 2

   Prepare the Masala Base

   • Heat ghee in a wide, heavy-bottomed pan (kadai) over medium heat. Once hot, add the finely chopped onions.
   • Sauté the onions for 7-8 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears and the paste is fragrant.
   • Add the finely chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.
   • Lower the heat and add the spice powders: 0.5 tsp turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp salt. Stir well and cook for 2-3 minutes, until the spices are aromatic and oil begins to separate from the masala.
3. 3

   Combine and Fry

   • Add the chopped, boiled bheja pieces to the pan with the prepared masala.
   • Gently fold the bheja into the masala, ensuring all the pieces are evenly coated. Be careful not to mash the pieces; you want to retain some texture.
   • Sauté for 5-7 minutes over medium-low heat, allowing the bheja to absorb all the rich flavors of the masala. Stir gently and occasionally.
4. 4

   Garnish and Serve

   • Sprinkle the garam masala and black pepper powder over the bheja fry. Give it one final, gentle mix.
   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve immediately while hot with soft pav (bread rolls), roti, or naan.