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Mogoz bhuna/ Brain masala.

Mogoz Bhuna: A Decadent Bangladeshi Delicacy
Mogoz Bhuna, a traditional Bangladeshi dish, features cow, lamb or goat brain cooked in a rich and aromatic spice blend. The brain is delicately sautéed with onions, garlic, ginger, and tomatoes, and infused with warm spices like cumin, coriander, and garam masala. This slow-cooked dish results in a velvety, flavorful curry with a melt-in-your-mouth texture.
Often served with parathas or steamed rice, Mogoz Bhuna is a luxurious treat that highlights the depth and richness of Bangladeshi cuisine, offering a unique balance of indulgence and spice.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 serves
Course: bhuna dish, curry, Main Course, main dish
Cuisine: bangladeshi, Indian
Ingredients Equipment Method

Ingredients
  

  • 250g brain I used lamb brain here. But traditionally its made with cow brain.
  • 2 cups thinly sliced onion. mix of white and red
  • 1 cup chopped tomatoes
  • 2 Cinnamon
  • 1 bayleaf
  • 3 cardamom
  • 1 tsp ginger garlic paste
  • 1-1.5 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp any meat masala Optional
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp gorom moshla
  • salt to taste
  • 2 tsp fried onion optional
  • 4 green chilis
  • 1/2 cup chopped coriander
  • 1/2 cup mustard oi/regular oil to cook

Equipment

  • 1 pan/karai to cook

Method
 

  1. Add a little water to the brains, and break them into chunks.
  2. In a pan heat up some oil, add whole spices followed by sliced onions.
  3. fry the onions low and slow until they’re caramelised brown.
  4. add ginger garlic paste and mix well.
  5. add tomatoes, salt and all the spices mentioned above( except for garam masala and cumin )
  6. Now mix everything together and cook for 5-10 minutes until tomatoes softened
  7. Add some water and cook again for another7-10 minutes,
  8. We wanna make sure the masalas are really nicely cooked and the flavors of the spices mixed with the onion really shine through.
  9. After the masalas are done cooking and the oil is separated add the brain into the pan and mix gently and combine everything .
  10. Cover and cook on low heat for 10 minutes. uncover mix and simmer again.
  11. We are gonna slow cook it until the brain soaks up all that flavour from the curry
  12. Add gorom moshla, and roasted cumin powder at this point and keep copking on low heat.
  13. You'll see a change in color to a more darker one
  14. Lastly garnish with green chili and coriander
  15. serve with porota or plain rice and enjoy!