Maghaz in Arabic language means ‘Brain’ in English, and ‘Bheja‘ in Urdu language. Maghaz masala is one of my favorite dishes only next to Nihari that I look forward to after every Qurbani. Eid-ul-Adha is a time when Muslims pray for forgiveness from God and pray for an increased strength in faith by refreshing the sprit of sacrifice for virtue and rectitude.
Just after the Qurbani on Eid-Ul-Adha, also called as Bakri Eid, muslims around the world, feast on red meat dishes, ranging from Biryanis, Nihari and many other kinds of its meat and organ meat preperations. Among them, Maghaz masala is one of the famous organ meat preperations, usually had as breakfast on Eid-ul-Adha after the Qurbani, which is easy to cook and most delicious. you will relish the excuisite and creamy flavor of the dish along with the sweet caramelized onions and spicy green chillies and fresh aromatic herbs.
This dish is also called as Bheja fry in some places in Hyderabad.
Sheep’s brain – 2
Canola oil – 2 to 3 tbsp
Yellow Onion – 1, large, finely sliced
Ginger garlic paste – 1 1/2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/4 tsp
Green chillies – 4, finely chopped
Salt – to taste
Roasted coriander seeds powder – 1/2 tsp
Cilantro – 2 tbsp, finely chopped
Lemon juice – 2 to 3 tsp
- Bring about a litre of water to boil. Close the heat and dip the whole brains into the hot water for about 2-3 minutes. Remove the brains from the water gently using a slotted spoon, and throw away the water. Wear gloves, carefully remove the membrane adhering to the brain and as many nerves as possible. You can also ask your butcher to do this. Once the brain is clean (it wont matter if a few nerves are till attached to the brain), cut it into bite size pieces. Keep aside.
- Pour oil into a medium sized non-stick frying pan and as soon as it gets warm, add the sliced onions and salt and fry them on a medium high, with a careful eye so thet you do not burn them, until they are golden brown in color.
- Lower the heat to medium low and add ginger-garlic paste, turmeric, coriander seed powder and green chillies, red chilli powder. Stir fry till a nice aroma comes, for about a minute or so, then add the cubed brain pieces and gently mix well. Add about half cup of water and mix it all gently with a rubber spatula. Cover the pan with a lid and let cook for around 5 minutes.
- Remove the lid, stir fry for a minute more, until no water is left and it is mostly dry and well cooked. Serve onto a platter and garnish with cilantro, and sprinkle with lemon juice. Enjoy it warm.
Suggested Accompaniments: Enjoy Maghaz masala along with some warm parathas for a delicious breakfast.
Consuming sheep’s brain might be a taboo food to some people, but for those of you willing to experiment and try out new victuals, do try it out. I am sure you will enjoy this mellow and delicate Hyderabadi dish.