Friday, June 27, 2008


[Fried brain, Sindhi style]
Serves 4

Originally posted here:

Four whole goat brains,
Four TBS butter or ghee.
Two Tsp. cayenne powder
One Tsp. turmeric powder
Generous pinches nutmeg or mace, ground black pepper, and salt.

Rinse the brains. Put a pot of lightly salted water on the fire (about six or so cups), add the cayenne and turmeric, and when the water boils dump in the brains. Cook for fifteen minutes.
Remove brains, drain, and when cool enough to handle remove the thin membranes. Slice each brain into four pieces, and pan-fry in the butter or ghee.
Add nutmeg or mace before removing from the flame, pepper and salt after. Serve hot.

Serve the bheja with some nice crisp roasted papad and rice or kichri.

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