Bheja Masala on Toast
Makes ~4-6 servings | 30-40 minutes
Organ meats have much more flavor than the muscle that most are used to eating. The best part about brains is that they have no odor and almost taste like a tremendously flavorful scrambled egg.
2 goat brains (deveined and rinsed) 2 tablespoons ghee ½ teaspoon cumin seeds 1 cup minced onion teaspoon minced garlic 1 cup minced boiled potatoes 1½ teaspoon turmeric 1 teaspoon minced serrano peppers pinch of garam masala
2 teaspoon amchur (dried mango powder) ½ cup chopped cilantro
½ cup pomegranate seeds plain yogurt, as needed instructions
1. In a medium sized thick-bottomed skillet, heat up the ghee and when it is just shy of smoking, add the cumin seeds. They will pop and sizzle and within seconds, add the minced onions. Lower the heat to medium and cook the onions until they are a golden brown (around 10-12 minutes).
2. Add the garlic, potatoes, turmeric and Serrano and continue cooking for 2-3 minutes more.