INGREDIENTSServes 1 to 2 people as sides
Total Preparation Time - 5 minutes
- Goat Brain - 1
- Chopped onion - 1 spoon (shallots or big onions; I used big onions)
- Chopped tomato - 1 spoon
- Pepper powder - 1/4 spoon
- Red chilli powder - 1/4 spoon
- Cumin powder - 1/4 spoon
- Turmeric powder - 1/4 spoon
- Fennel seeds / Sombu - 1/4 spoon
- Curry leaves - Few
- Salt - As per taste
- Oil - 2 spoons
- Wash brain well in water. Handle it very gently and use it on the day of purchase itself. Chop with a sharp knife gently into 8 small cubes and set aside. (Do not leave aside for long)
- Crush fennel seeds using a mixer grinder or a stone pestle and mortar and set aside.
- Now place a pan on flame and pour 2 spoons of oil into it.
- Now saute the crushed fennel seeds on low flame. Do not burn it.
- Then add the curry leaves and saute for a few seconds.
- Add chopped onions, tomato and saute.
- Add turmeric powder and salt and saute until the onions turn translucent an tomatoes seem soft.
- Now add pepper powder, cumin powder and red chilli powder and saute for a minute.
- Add a a few spoons of water and stir the masala well. Check for salt and add if needed.
- Now gently place the mutton brain pieces one by one and toss gently, so that it gets adhered to the masala. Do not stir too much, it may break the brain pieces.
- Gently turn the brain pieces using a flat spoon and cook for 3 minutes on low flame or until the red strand on the brain disappear and the color of brain turns from pale pink to white.
- Toss gently (or use a flat spoon and gently flip sides) until all the masala gets adhered well, then remove from flame.