Bheja Per Eeda Recipe
Ingredients
| Eggs | 8 Small | |
| 3 lambs brains, cleaned and cut into pieces | ||
| Turmeric powder | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Cumin powder | 2 Teaspoon | |
| Salt | To Taste | |
| Ghee | 3 Tablespoon | |
| Onions | 3 Large (Chop:) | |
| Tomatoes | 2 (Chop:) | |
| 3 green chillies seeded | ||
| Coriander leaves | 2 Tablespoon (Chop:) | |
| Ginger | 1 Inch (Chop:) | |
| Garlic | 1 Tablespoon (Chop:) | |
Directions
Heat fat in a frying pan large enough to hold eggs and mixture and fry onions till light brown.
Add remaining ingredients except tomatoes and eggs.
Saute for two minutes.
Add tomatoes and mix well.
Lower heat, spread mixture evenly in pan, make depressions in it, break eggs in depressions and sprinkle with salt.
Cover pan with an inverted lid, lower heat and pour water on lid and cook till eggs are set.
Add remaining ingredients except tomatoes and eggs.
Saute for two minutes.
Add tomatoes and mix well.
Lower heat, spread mixture evenly in pan, make depressions in it, break eggs in depressions and sprinkle with salt.
Cover pan with an inverted lid, lower heat and pour water on lid and cook till eggs are set.
Chef
