Bheja fry (spiced masala brain fry)

Instructions

1. Rinse the brains in cold water, remove the membranes and small blood vessels, then soak them for 10 minutes in salted water to firm them up.
2. Drain and cut them into pieces about 3 cm wide.
3. Finely chop the onions, tomatoes, chillies, and ginger and garlic into a coarse paste.
4. Heat the oil in a large pan over medium heat and fry the onions for 6 to 8 minutes until well browned.
5. Add the tomato paste, ginger, garlic and spices except the garam masala, and fry for 5 minutes, adding a little water if it sticks.
6. Add the brain pieces, stir gently and cook for 8 minutes over medium heat, lightly mashing the flesh.
7. Beat the eggs with a little salt, pour them over the mixture and stir gently until just set, about 3 minutes.
8. Sprinkle with garam masala and coriander, adjust the seasoning and serve hot with the breads.