Maghz Fry

Ingredients

  • Maghz (Brain): ½ kg
  • Pani (Water): 1½ glasses
  • Namak (Salt): ½ tsp
  • Tamater (Tomatoes): 2 medium
  • Sabz mirchen (Green chillies): 4
  • Lehsan (Garlic): 10-12 cloves [small]
  • Oil: ½ cup
  • Piyaz (Onion): 1 medium [chopped]
  • Pissi laal mirchen (Red chilli powder): ¾ tsp
  • Namak (Salt): ¾ tsp
  • Dhaniya (Coriander) powder: ½ tsp
  • Haldi (Turmeric powder): ¼ tsp
  • Sabz dhaniya (Green coriander): 2-3 tbs
  • Garm masala (Whole spices) powder: ¼ tsp

Method

Step 1: Add Pani (Water), Namak (Salt) and Maghz (Brain) in a pan and boil for 2 minutes at medium-low flame. Remove scum and rinse through tap water.

Step 2: Remove veins.

Step 3: Add Tamater (Tomatoes), Sabz mirchen (Green chillies), Lehsan (Garlic) in a blender and blend to make a smooth paste.

Step 4: Add Piyaz (Onion) in Oil and cook till they becomes golden. Add Tamater (Tomato) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, mix and cook till oil separates.

Step 5: Add Maghz (Brain), mix, and cook at medium-low flame for 5-7 minutes or till oil separates.

Step 6: Add Sabz dhaniya (Green coriander), Garm masala (Whole spices) powder, and mix.

Ready to serve.