Bheja Fry

With the name of the dish most Indians might be remembering the Indian movie, but this is a classic recipe from the Telangana region in South India where goat/sheep or lamb brains are cooked in a delicious and spicy onion based gravy. The texture is similar to sweetbreads and is a luxurious dish rich in fat.

This dish is popularly served in weddings and also made during the Eid festival in the Hyderabadi region and can be served alongside biryani, naan, roti or bhagara rice.I made this dish when my husbands relatives visited us from India and needless to say they loved it.


Preparation time 20 minutes
Serves 6
Serving Size 1/6 recipe
Calories Per Serving Approximately 130 per serving
Difficulty Easy


3 pieces Goat Brains

1 medium onion diced

4-6 green chili slit in half

¼ teaspoon turmeric powder

1 teaspoon shahi jeera

1 sprig curry leaves

1 clove cardamom

1 teaspoon dhaniya powder

¼- ½ teaspoon garam masala powder

¼-1/2 teaspoon red chili powder

2 tablespoons desiccated coconut

cilantro to garnish

1 tablespoon oil

salt to taste

1 teaspoon ginger garlic paste



1.Heat oil in a pan, add the shahi jeera, cardamom and curry leaves and let them splutter.

img_0044_fotor2.Add the diced onion and green chili and sauté until onions are soft.

img_0045_fotor3.In a separate saucepan boil water, Wash the goat brains well and drop them in boiling water, blanch them for half a minute and drain the water and cut them into half or 1/4 pieces.

img_0043_fotor4.Now add the ginger garlic paste to the onions and sauté for 1-2 minutes until the raw smell of the paste goes away. Now add the dhaniya powder, garam masala and red chili powder and mix well.


img_0047_fotor5.Add the goat brains and sauté for 4-5 minutes on medium low until the inside of the brain is no longer pink.

img_0048_fotor6.Add the coconut and sauté for 1-2 more minutes and turn off the flame. Garnish with cilantro and serve with your favorite naan or pulao



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