This post is all about brain. It can be 1 pound or 1 kilo of goats, lamb, cows and even calves brains. Ok before you freak out a calf is where veal comes from. It is so yummy when prepaired right that it tastes like scrambled eggs.
I made the masala from whole spices as usual for making this dish. It consists of in a mortar and pestle 1 green cardomom, 1 broken piece of cinnamon if you are not using cinnamon powder, 1 pinch each of fenugreek seeds, cumin seeds, mustard seeds, coriander seeds, black pepper corns and grind them in to a coarse powder and set it aside.
I added the brain to 1 liter or 1 quart of water, added 1 pinch of turmeric and boiled it on high heat until it turned white and opaque looking. I emptied the brain getting rid of this water in to a sieve. The brain has to remain whole at this point. You do not need to mash it until later.
By doing this I was cleaning the brain. That is why I did not save this water. Place this partially cooked brain in a bowl to set aside. I cleaned the pot and started making the curry base that follows next.
I added 1/4 of a cup of olive oil to the pot which is on high heat. I added 2 curry leaves, 1 onion or shallot and cooked until it was brown. I added 1 pinch each of garam masala, pink salt, kasoori methi, turmeric, red chili powder, the contents of the mortar and pestle and 1 pinch of cinnamon powder if I am not using a broken piece of cinnamon stick.
I added 2 small pieces of ginger, 3 cloves of garlic, 1 green chilli deseeded and chopped. I cooked it until the rawness went away then added 1 tomato and let it cook until it was mushy.
I readded the brain that I cleaned earlier and this time I was smashing it until It resembled scrambled eggs. I turned the heat down to low covered it and let it cook for 10 minutes stirring occationally.
Please do not forget it has to be semi dry and you can turn the heat back up to high and keep stirring until most of the moisture evaporates.
When It is semi dry then you can feel free to enjoy it with naan or chapati.
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