Spicy Green Whole Bheja Fry is simple and easy Indian Mughlai recipe that can be made at home. Basically, it is the main course recipe but it is also used as a Sunday Special breakfast recipe. Specially made during Eid-Ul-Adha (Bakra Eid).
It just takes 30-40 minutes or even less to make Whole Bheja Fry. Best when served with Butter Naan.
The main thing in preparation for this recipe is the cleaning of the brain properly. If you don’t do it properly it will leave some nerves in it and spoil your dish. Thus, you need to be just a little cautious while making the Whole Bheja Fry.
Ingredients of Whole Bheja Fry
Whole Bheja 1 Pcs
Ginger Garlic Paste 1.5 Tablespoon
Coriander Powder 1 Tablespoon
Turmeric Powder 1/2 Teaspoon
Yogurt 1/2 cup
Salt To Taste
Cardamom (Eliachi) 2 -3 pcs
Egg 1 Pc
Edible Oil 2 Tablespoon
Coriander leaves Chopped 1 Tablespoon
Steps for Whole Bheja Fry
Carefully and gently remove the upper thin layer of the Whole brain. Wash it gently so that it remains whole and intact. Leaving small nerve can spoil your dish.
Take a small pan and add some water to it. Put the washed Whole Bheja in the pan and add some salt, turmeric powder and 2-3 pcs of Cardamom for aroma. Usually, some people don’t like the smell of bheja and thus adding this will give a better aroma to it.
Remove the bheja when it is completely boiled and turns white.
Take another pan and heat the oil. Add Ginger Garlic paste and cook for 2 minutes. Add salt, yogurt and turmeric powder. Mix it well and cook until the oil separates from the mixture.
Put small cuts in the boiled whole brain so that the mixture properly enters inside it.
Put the boiled whole bheja into the mixture and try to mix it gently so that the brain remains in shape. Cook for another 7-10 minutes.
Take an egg and beat it properly. Pour this egg on the whole bheja and slowly try to cover the bheja with beaten egg. Gently move it upside down so that the egg content gets cooked properly.
Your Spicy Green Whole Bheja Fry is ready to serve. Garnish it with Coriander leaves.
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