Cuban Inspired Bheja Fry With Stir Fried Onion and Pepper
A delectable twist on a classic Indian dish, Cuban Inspired Bheja Fry With Stir Fried Onion and Pepper combines the bold, savory flavors of goat brain with a unique, crispy coating inspired by Cuban cuisine, while incorporating the tangy punch of Indian spices. Popular as both a street food in Mumbai and a delicacy in South India, this dish offers a delightful balance of textures and flavors, making it a perfect appetizer to start off your meal.
The goat brain, marinated in ginger, garlic, and Kashmiri red chili powder, is coated in whole wheat bread crumbs for a satisfying crunch. Paired with a vibrant stir-fry of red, yellow, and green bell peppers and a touch of tomato ketchup for tang, this dish is an irresistible fusion of Indian and Cuban influences. Whether you’re craving something unique or seeking a flavor-packed starter, this recipe is sure to impress your guests.
Cuisine: Indian
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
For the Goat Brain:
| Ingredient | Quantity |
|---|---|
| Ginger (chopped) | 2 teaspoons |
| Goat Brain | 200 grams |
| Ginger (paste) | 2 teaspoons |
| Garlic (chopped) | 2 cloves |
| Green Chillies (chopped) | 2 |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Lemon Juice | 1/2 teaspoon |
| Egg Yolk | 1 |
| Salt | To taste |
| Whole Wheat Bread Crumbs | 1 cup |
| Oil (for frying) | As needed |
For the Stir-Fried Onion and Pepper:
| Ingredient | Quantity |
|---|---|
| Red, Yellow, and Green Bell Peppers (Capsicum) | Few, long cut pieces |
| Onion | 1, sliced |
| Green Chillies (chopped) | 2 |
| Garlic (chopped) | 2 cloves |
| Tomato Ketchup | 2 tablespoons |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Instructions
Step 1: Marinate the Goat Brain
- Begin by thoroughly washing the goat brains under cold water. Gently pat them dry with a paper towel to remove any excess moisture.
- Take a medium-sized glass bowl and add the goat brain, ginger paste, chopped garlic, lemon juice, green chilies, Kashmiri red chili powder, salt, and egg yolk.
- Mix all the ingredients together until the brain is well-coated with the spices and marinade.
- Allow the mixture to marinate for at least 10 minutes. This step ensures the flavors are absorbed into the goat brain, making it aromatic and flavorful.
Step 2: Coat the Goat Brain
- After marinating, take whole wheat bread crumbs and coat each piece of marinated goat brain evenly. The bread crumbs add a crispy texture when fried, enhancing the overall eating experience.
- Once coated, set the goat brain pieces aside on a plate.
Step 3: Fry the Goat Brain
- Heat oil in a deep frying pan over medium heat. Ensure the oil is hot enough by dropping a small piece of bread into it – if it sizzles immediately, the oil is ready.
- Fry the goat brain pieces in batches to avoid overcrowding the pan. Fry them until golden brown and crispy, which should take about 4-5 minutes per batch.
- Once fried, remove the pieces and place them on a kitchen towel to drain any excess oil.
Step 4: Stir Fry the Vegetables
- In a separate frying pan, heat 2 teaspoons of oil over medium heat.
- Add the chopped bell peppers, sliced onion, green chilies, and chopped garlic to the pan. Stir-fry the vegetables until they become soft and tender, about 5-6 minutes.
- Add tomato ketchup and a pinch of salt to the vegetables. Stir everything together, letting the ketchup add a tangy sweetness to the dish. Continue cooking for another 2 minutes.
- Once the vegetables are cooked, remove the pan from the heat.
Step 5: Assemble and Serve
- Carefully skewer the fried goat brain pieces on a skewer or arrange them neatly on a serving platter.
- Serve the Cuban Inspired Bheja Fry with the stir-fried peppers and onions on the side.
- For a finishing touch, squeeze a bit of lemon juice over the dish to add freshness and enhance the flavors.
- Pair this dish with your choice of chutneys – a Dhaniya Pudina Chutney or Tomato Garlic Chutney would complement the flavors beautifully.
Serving Suggestions
This Cuban Inspired Bheja Fry is a fantastic appetizer for a gathering or a weekend indulgence. Serve it with freshly made chutneys to elevate the flavors and add a zesty touch to each bite. The crunchy goat brain, combined with the soft and savory stir-fried vegetables, creates a symphony of textures and flavors that are bound to leave everyone craving more.
Tip: If you prefer a less spicy version, reduce the amount of green chilies and Kashmiri red chili powder used in the marinade. You can also serve this dish as a side for naan or rice if you’d like to make it a full meal.
Enjoy this Indian-Cuban fusion dish that brings together two distinct culinary worlds into one mouthwatering appetizer.
