Bheja Masala with Dosa

Instructions

1. 1

   Clean and Blanch the Brain

   • Gently rinse the goat brains under cold running water to remove any impurities.
   • In a medium pot, bring 4 cups of water to a rolling boil. Add 1/4 tsp of turmeric powder and 1/2 tsp of salt.
   • Carefully lower the brains into the boiling water. Blanch for 3-4 minutes until they firm up and turn opaque.
   • Using a slotted spoon, remove the brains and immediately transfer them to a bowl of ice-cold water. This stops the cooking process.
   • Once cool enough to handle, gently peel off the thin outer membrane and any visible veins or blood vessels. The blanching process makes this step much easier.
   • Chop the cleaned brain into 1-inch pieces and set aside.
2. 2

   Prepare the Masala Base

   • Heat ghee or oil in a heavy-bottomed pan (kadai) over medium heat.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-6 minutes, mashing them with the back of your spoon, until they turn soft, pulpy, and the ghee starts to separate from the masala.
3. 3

   Cook the Bheja Masala

   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, red chili powder, coriander powder, and 1/2 tsp salt. Stir well and cook the spices for 1 minute.
   • Add the chopped brain pieces to the pan.
   • Gently fold the brain into the masala. Using your spatula, break the pieces down further to create a scrambled, coarse texture. Be careful not to mash it completely.
   • Cook for 4-5 minutes, stirring gently, until the brain is cooked through and well-coated with the masala.
   • Sprinkle the garam masala powder over the top and give it a final mix.
4. 4

   Garnish and Serve

   • Turn off the heat. Squeeze the fresh lemon juice over the Bheja Masala.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve immediately with hot pav (bread rolls), roti, or naan.