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Mogoj Bhuna (Beef Brain Curry) Recipe
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Mogoj bhuna is a native bengali delicacy. Bhuna items are usually thick spicy curries. Mangsho (meat) bhuna is quite the favorite of the continent. Bhuna recipes are usually spicy and loved by us south asians. And as mentioned before, almost all parts of mammals are consumed in the sub-continent. Thus, the brain is not left alone either. And why should it be? Mogoj torkari (brain curry) is a great item, filled with flavors and taste. It can be eaten alongside paranthas. Or even with plain white rice, plain rotis and polao. Not only beef brains, but goat brains, chicken brains as well as fish brains are popular in Bangladesh. There are various methods of cooking brains. However curries are the most liked process. This dish can be served as breakfast alongside parathas and will become a huge hit from the very first bite.
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Ingredients for
Mogoj Bhuna (Beef Brain Curry) Recipe
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Beef brain
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1/2 kg
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Oil
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1/4 cup
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Onions, thinly sliced
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1/2 cup
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Bay leaf
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1
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Ginger paste
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2 tsp
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Garlic paste
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1 tsp
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Pepper
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1/4 tsp
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Chili powder
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1/2 tsp
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Turmeric powder
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1/2 tsp
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Coriander powder
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1/2 tsp
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Garam masala powder
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1/2 tsp
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Cinnamon
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2
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Cardamom
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2
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Salt
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to taste
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Preparation Steps for
Mogoj Bhuna (Beef Brain Curry) Recipe
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Wash the brain properly and cut into square pieces.
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Heat oil in a karai. Add in the cinnamon, bay leaf and onions. Fry till the onions turn brown.
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Add in all the spices except garam masala powder. Pour in ½ cup water and stir for 7 minutes. When the oil will float over the spices, put in the brain pieces and pour in ¼ cup water. Cook covered till the water dries. Now season with the garam masala and salt. Lower heat and cook for 10 minutes. When the gravy is pretty thick, remove from heat and serve.
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- Goat brain can be used instead of beef.
- Make sure to ask your butcher to clean the beef brain properly.
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Mogoj Bhuna (Beef Brain Curry) Recipe
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