Brain Masala - Maghaz fry - Bheja Recipe

Maghaz is one of my favorite dish if cooked properly.  Unfortunately very less people can cook a tasteful and perfect maghaz which doesn't have any bad smell.  There are some very simple tricks by which you can make perfect maghaz without any bad smell.  First thing you can do is to clean it properly,  boil with some spices that i'll tell you in the recipe below and must must remove all the veins.  Second and the most important thing is please please do not,  i repeat,  "do not" mash the brain, just break it into few pieces but do not make a minced out of it,  it spoils the taste of it and makes it stinky. Below I'm sharing a recipe of a medium sized cow brain,  if you're  using a big buffalo brain or small brain of goat then you will have to set the quantity of all ingredients accordingly.  In a same way,  quantity of salt and chilli powder is totally upto your taste. Alright then,  keeping these rules in mind,  let's start the recipe:

Ingredients:

○Brain (cow or buffalo) 1 medium sized 

○Cinnamon stick 1 small 

○1 Clove

○1 Bay leaf

○1 Green Cardamom 

○Lemon juice 1/2 tsp

○Onion 1 cup sliced

○Oil 1 & 1/2 cup

○Ginger Garlic paste 1 & 1/2 tbsp

○Salt (upto your taste) 

○Red chilli powder 1- 1 & 1/2 tbsp 

○Turmeric 1/2 tsp

○Green chillies (small) 8-10

○Fresh coriander 1 bunch

Directions:

○Take approximately one litre water in a pot,  add a small cinnamon stick, a clove,  a bay leaf, a green cardamom and 1/4 teaspoon of turmeric. 

○Bring the water to boil and add brain and1/2 tsp lemon juice into it. 

○Boil brain for two minutes in it then strain.

○Heat the oil and fry onion till golden brown. 

○Add ginger garlic paste,  salt,  chilli powder, and turmeric and cook on medium high flame without lid. 

○Keep on stirring a spoon in it. Add little bit water and cook again,  repeat the process atleast 4-5 times until it changes it's raw smell. 

○Add 1/2 cup of water, add boiled brain it, cover the lid and cook on low flame for 10 minutes. 

○Add whole green chillies, cover the lid and again cook for a minute or two. 

○Add half of fresh green finely chopped coriander in it. 

○Dish out and garnish with the remaining coriander leaves. Serve hot with chapati or naan.