Eggs on Brain Masala

Name: Eggs on Brain Masala
Ingredients: 1 whole Lamb or Goat Brain (Cleaned and veins removed.); 2 tablespoons Ghee or Butter (Quantity estimated for sautéing.); 1 small Onion (Finely chopped. Quantity estimated for base.); 2 whole Green chilies (Finely chopped. Quantity estimated.); 1 teaspoon Ginger-garlic paste (Quantity estimated for savory base.); 1 teaspoon Salt (Or to taste. Quantity estimated.); 1/4 teaspoon Turmeric powder (Quantity estimated.); 3 large Eggs (Or as many as will fit in the pan.); 2 tablespoons Fresh cilantro (coriander) (Chopped, for garnish. Quantity estimated.)

A rich and indulgent Parsi delicacy known as "Bheja Per Eedu," featuring tender morsels of lamb brain sautéed in a savory, spiced onion base. The dish is finished by cracking fresh eggs directly over the piping hot masala and steaming them until the whites are set but yolks remain runny. This protein-packed comfort food offers a luxurious texture contrast between the creamy brains and soft eggs, best enjoyed with crusty bread or roti.

Ingredients

1 whole Lamb or Goat Brain (Cleaned and veins removed.)
2 tablespoons Ghee or Butter (Quantity estimated for sautéing.)
1 small Onion (Finely chopped. Quantity estimated for base.)
2 whole Green chilies (Finely chopped. Quantity estimated.)
1 teaspoon Ginger-garlic paste (Quantity estimated for savory base.)
1 teaspoon Salt (Or to taste. Quantity estimated.)
1/4 teaspoon Turmeric powder (Quantity estimated.)
3 large Eggs (Or as many as will fit in the pan.)
2 tablespoons Fresh cilantro (coriander) (Chopped, for garnish. Quantity estimated.)

Instructions

1Clean the brain thoroughly by removing the outer membrane and veins. Blanch in boiling water for a few minutes to firm it up, then drain and cut into small, bite-sized pieces.
2In a frying pan, heat the ghee or butter over medium heat. Add the chopped onions and sauté until translucent. Add the green chilies, ginger-garlic paste, turmeric, and salt. Cook for another minute until aromatic.
3Add the cut brain pieces to the pan and mix gently to coat with the spices. Cook for a few minutes until the brains are heated through and flavorful (this is the 'tatrelu kharu' preparation).
4Spread the brain mixture evenly across the bottom of the pan. Carefully crack the eggs over the mixture, spacing them out so they fit comfortably. Cover the pan with a lid and cook on low heat until the egg whites are fully set and the yolks are cooked to your preference. Garnish with fresh cilantro and serve hot.