Ingredients:

• 2 Cow Brains or 4 Sheep Brains
• 4 medium Onion (peeled & finely chopped)
• 4 Green Chillies (Hari Mirch) (chopped)
• 2 Lemons (Nimbu)
• ½ tbsp. of Red Chilli Powder (Pisi Lal Mirch)
• 1 ½ tbsp. of Coriander Powder (Pisa Dhania)
• 1 tsp. of Garam Masala
• Salt (to taste)
• 1 tsp. of Ginger Paste (Pisi Adrak)
• 1 tsp. of Garlic Paste (Pisa Lasan)
• ½ cup of Plain Yogurt
• 1 cup Cooking Oil
• 1 small piece of Ginger (Adrak) (finely chopped lengthways)
• A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

Method:

• Wash the brain thoroughly and boil in water.
• After boiling remove the brain from the water and remove any membrane and nerves carefully.
• Cut brain into small pieces.
• Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown.
• Remove half of the onions and set aside.
• To the onion in the pan, add the spices, ginger paste, garlic paste, plain yogurt , green chillies and salt.
• Fry well for about 10 minutes by adding a little water if needed.
• Add the brain and holding the pan by the handles, gently shake the pan to mix.
• Do not stir with a spoon.
• When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.