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Brain Pepper Fry
| Ingredients: |
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|
| Brain
(lamb) |
- |
300
gms |
| Turmeric |
- |
1/2 tsp |
| Coriander powder |
- |
1/2 tsp |
| Chilly powder |
- |
1/2 tsp |
| Vinegar |
- |
1 tsp |
| Cooking
oil/coconut oil |
- |
4
tablespoon |
| Shallots minced |
- |
150gms |
| Curry leaves |
- |
as required |
| Green chillies |
- |
3 no's |
| Garlic paste |
- |
1 tbsp |
| Ginger paste |
- |
1 tbsp |
| Salt |
- |
As required |
| Pepper |
- |
1 1/2 tsp (coarsely powdered) |
| Garam masala |
- |
1/2 tsp |
|
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Recipe and
Demonstration by
Ms. Geetha Abraham |
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|
Method:
Soak the brain in saltwater for
two hours. Clean the brain thoroughly removing all the blood vessels and the
thin skin. Drain the water and place the brain in a vessel. >Add
little salt, turmeric, coriander powder, chilli powder, vinegar and some water
to the brain and boil for about ten minutes.
In another pan pour some oil and and saute sliced onions and curry leaves over
medium fire. When it changes colour, add green chillies, ginger and garlic
paste. Saute till the oil comes out. Add curry leaves, garam masala and pepper
powder. Add some water and when it boils, add the cooked brain and the remaining
gravy. Sprinkle salt to taste. Saute the brain gently in the gravy.Cook
on slow fire until the water dries. Again add fresh curry leaves before turning
off the fire.
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