Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Place a pan on the stove and add 3-4 tablespoons of oil. Let it heat up. Add 1 medium, finely chopped onion and sauté it, stirring continuously with a spoon, until it becomes soft and pink. Do not burn the onions.

2. 2.Add Garlic and Green Chilies

   Once the onions are soft, add 1 tablespoon of crushed garlic and mix well. Then, add 1-2 tablespoons of chopped green chilies (adjust to your taste) and continue to sauté for a few minutes.

3. 3.Season with Salt and Spices

   Add 1 teaspoon of salt (to taste), 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of Kanda Lasun Masala, and 1 tablespoon of Kashmiri red chili powder. Mix all the spices thoroughly with the sautéed onions and chilies, ensuring everything is well combined.

4. 4.Add Goat Brain and Mix

   Add the thoroughly washed goat brain to the pan with the spices. Mix the brain gently with the masala, ensuring it's evenly coated. Break up the brain into smaller pieces as it cooks.

5. 5.Add Garam Masala and Coriander

   After the brain has cooked for a few minutes and mixed well with the spices, add 1/2 teaspoon of garam masala. Stir well to incorporate the garam masala. Garnish with fresh chopped coriander leaves.

6. 6.Cover and Cook

   Cover the pan with a lid and let the Bheja Fry Masala cook on low heat for about 5-10 minutes, allowing the flavors to meld and the brain to cook completely. Uncover and check for doneness. If needed, cover and cook for a few more minutes.

7. 7.Serve Hot

   Once the Bheja Fry Masala is perfectly cooked and the oil has separated, it's ready to be served. Transfer to a serving dish and enjoy hot with roti, paratha, or bread.