250 gm brain (goat)
Ginger garlic paste (2 tsp)
Turmeric 1/2 tsp
Red pepper (chilli powder) 1 tsp
Garam Masala 2 tsp
Coriander for garnish
Oil (2 tsp)
Salt to taste
Boil the goat's brain in water till completely cooked. Marinate with ginger garlic paste, haldi, salt and red pepper for 15 minutes. Chop onion and tomato finely, the mixture can also be put through a mixer and liquidised. Fry the onion and tomato paste in oil for a few minutes. Put in the marinated brain and fry. Add garam masala and fry again. Remove from heat and garnish with coriander leaves.
The pakistani versions add methi seeds. This provides an interesting bitter variation.
The water in which the brain is boiled makes nourishing stock, which can be reserved for invalids or for soup.
This dish was always made for Rahul, on the grounds that he liked it specially. He always stoutly denied this, and swore that he liked it as much or as little as anything else. The curious may check it out. Needless to say, only for hard core NV-ians.