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Family recipeNon-VegMainHyderabadi

Bheja

Amma's notebook · Main course, page 1

Brain cooked gently with onions and spices, or in a dahi khorma.

Bheja, in Amma's handwriting (part 1 of 2)Bheja, in Amma's handwriting (part 2 of 2)
Amma's original (the recipe continues onto the next page). Tap to open full size.

Method

Bheja fry

  1. Clean the bheja carefully, taking out the thin veins, and keep aside.
  2. Heat oil and add lots of onions (with hari mirchi paste or methi bhajji if using) and fry.
  3. Add ginger-garlic, haldi, mirchi and salt. Add a little water and bhuno.
  4. Add the brain, mix delicately and cover. Stir occasionally until cooked.

Bheja khorma

  1. Make the regular dahi khorma and add the cleaned brain. Cover and stir occasionally.
  2. Garnish with kothmir, chopped podina and hari mirchi. A little kasuri methi can be added.

Serve with

Hot, with kothmir and chopped hari mirchi.

Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.

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