A Dish called Maghaz

Maghaz or Bheja Fry is a delicacy made in India, Pakistan, and Bangladesh. It is a unique dish made with the brain of a goat or sheep. Maghaz looks like a spicy scrambled egg. There are many recipes for maghaz, this is my way of making it.

Ingredients:

For boiling:

Goat brains 2

Garlic cloves 6

Cumin seeds ¼ teaspoon

Water 3 cups or enough to cover the brain

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For frying:

Cloves 6

Turmeric powder ½ teaspoon

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Masala spices:

Cooking Oil 1 cup

Onions medium-sized 2 (chopped)

Garlic/ginger paste 1 teaspoon

Cumin powder ½ teaspoon

Coriander powder ½ teaspoon

Garam Masala powder ¼ teaspoon

Mace (Javitri) powder ¼ teaspoon (optional)

Salt ¼ teaspoon or per taste

Yogurt 1 tablespoon whipped

Lemon juice 1 tablespoon

Water 2 tablespoons

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For Garnish:

Coriander leaves finely chopped 1 tablespoon

Green chili 2-3 julienne cut

Maghaz Dish

Step 1: Boiling In a pan add water, goat brain, garlic cloves, and cumin seeds. Cover the pan and bring to a boil, then simmer for 8-10 minutes. Remove the brain from the pan. When cool, remove the thin membrane layer and the veins from the brain. Cut the boiled brain into small pieces, and put it aside. Make the pieces as small as you like. Discard the remaining water and cloves.

Step 2: Frying In a fresh pan add the oil. Let the oil get warm, add cloves and turmeric powder, stir, and immediately put the boiled brain pieces in the pan. Gently stir the mixture till it becomes darkish.

Step 3: Adding masala spices Add all the masala spices to the brain mixture except yogurt, lemon juice, and water. Stir for one minute. Then add yogurt, lemon juice, and water. Mix well. Cover the pan and simmer for 15 minutes till oil appears at the corners of the mixture. Remove from fire. If the mixture dries up too soon add another tablespoon of water.

Step 4: Garnish Garnish with coriander leaves and green chili.

Enjoy maghaz at breakfast or lunch with toast or pita bread.