Bheja Fry: A classic non-veg recipe

The offal dish is a significant part of India, Bangladesh and Pakistan cuisine

By Author  |  Indira Ireni  |  Published: 13th Jul 2020  7:03 pmUpdated: 13th Jul 2020  7:05 pm

Bheja fry is a classic non-veg recipe made with goat brain and freshly ground masala spices. While it is a popular dish in several households across the sub-continent, the credit of ‘Bheja Fry’ goes to the Deccan region (Hyderabad). Bheja Fry is also known as Maghaz or Magaj, which also means brain. The offal dish is a significant part of India, Bangladesh and Pakistan cuisine (where it is called ‘Maghaz Bhuna’).

The tender meat with creamy texture and egg-like softness is the reason kids love it so much! Though it’s mostly fat and high in cholesterol, it is rich in omega 3 fatty acids, Vitamin B12, iron and protein. The ‘fried brains’ are slightly spongy in texture, which is well complemented by the hot spices. This dish can be served either with rotis or rice. It is considered a delicacy and is traditionally served to newly married sons-in-law as a mark of respect in Telangana regions.

Next time when you are in Hyderabad, do try and explore beyond the heavenly Hyderabadi Biryani, Saalan, Haleem, Bheja Fry and Paya Curry.

Serve: 3 members

Preparation: 10 minutes

Cook time: 10 minutes


• Mutton Brain – 1 number

• Oil – 2 tbsps

• Cumin Seeds – ½ tsp

• Onions – 3 numbers (chopped)

• Green chillies – 2 slit

• Salt – 3/4 tsp or (as needed)

• Turmeric powder – ½ tsp

• Ginger and garlic paste – 1 tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Dry coconut powder – 1 tsp

• Coriander leaves – 2 tsps for garnishing


• Take a pan, put it on the stove with 2 tablespoons of oil, let it heat for a while.

• Then, add ½ a teaspoon of cumin seeds and let it splutter.

• Now add 3 onions finely chopped, fry it with a lid.

• Fry them till the onions turn transparent, then add 2 slit green chillies.

• Then add ¾ teaspoon of salt, or as needed.

• Stir it once and then add ½ a teaspoon of turmeric powder to it.

• After that, add 1 teaspoon of ginger and garlic paste.

• And then a teaspoon of red chilli powder to it.

• Now add 1 teaspoon of coriander powder.

• Then add 1 teaspoon of dry coconut powder.

• Mix them all thoroughly; then add the brain which we have put in the hot water.

• Cook it with a lid on low flame for 2 to 3 minutes.

• After it is done, garnish it with some finely chopped coriander leaves.

Stay tuned to Hyderabadi Ruchulu Column for more recipes.

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