Spiced Brain Cutlets No. 2

Ingredients

• 1 whole Goat brain (Fresh goat brain, cleaned and membrane removed.)
• 1 bunch Fresh coriander leaves (Washed, dried, and finely chopped.)
• 1 large Green chili (Washed, dried, and finely chopped.)
• 1/2 teaspoon Coriander-cumin powder (Dhana-jeera) (Originally 'dhana-jeera masala'.)
• 1/2 teaspoon Salt (Or to taste.)
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Black pepper (Freshly ground.)
• 1/2 cup Breadcrumbs or Semolina (For coating. Quantity estimated.)
• 1 large Egg (Beaten, for binding. Quantity estimated.)
• 3 tablespoons Ghee (For frying. Quantity estimated.)

Instructions

1. 1Clean the goat brain thoroughly by removing the outer membrane and veins. Boil it in water until cooked through, then drain well.
2. 2Wash the coriander leaves and green chili, dry them thoroughly, and chop them very finely. In a bowl, combine the cooked brain with the chopped coriander, chili, coriander-cumin powder, salt, turmeric, and black pepper. Mix everything together thoroughly.
3. 3Divide the mixture into three equal parts and shape them into cutlets. Coat each cutlet with breadcrumbs (or semolina). Dip the coated cutlets into the beaten egg.
4. 4Heat ghee in a frying pan over medium heat. Fry the cutlets until they are golden brown and crispy on both sides.