Authentic Parsi Tarriwala Bheja Fry with Crisp Bun
A rich and spicy Parsi delicacy featuring delicately spiced sheep brain cooked in a luscious, aromatic onion-tomato gravy. Served warm with a crusty buttered bun, it offers a deeply comforting and luxurious culinary experience.
45min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Gently rinse the cleaned brains in turmeric-infused warm water, then drain and cut into bite-sized pieces.
2
Heat ghee in a wide pan over medium flame and sauté the finely chopped onions until translucent and golden brown.
3
Add the ginger-garlic paste and slit green chilies, sautéing for another minute until the raw aroma disappears.
4
Stir in the chopped tomatoes along with turmeric, red chili powder, coriander powder, and cumin powder, cooking until the oil separates from the masala.
5
Carefully add the brain pieces into the bubbling gravy, mixing gently to avoid breaking them completely.
6
Cover and simmer on low heat for about 10 to 12 minutes until the brains are thoroughly cooked and absorb the rich flavors.
7
Sprinkle garam masala and fresh coriander leaves over the top, giving a gentle stir before turning off the heat.
8
Serve piping hot alongside crisp, buttered brun buns for an authentic Parsi breakfast or snack experience.
Ingredients
2 fresh lamb or sheep brains, cleaned and membranes removed
2 tbsp ghee or cooking oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, finely chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp freshly ground garam masala
2 green chilies, slit
A handful of fresh coriander leaves, chopped
Salt to taste
4 fresh Parsi-style brun buns or soft bread rolls, for serving
*This AI-generated recipe may contain inaccuracies.