Khana Pakana

Immerse the brains in water with half the turmeric, 3 tablespoons lemon juice and half of the ginger and garlic pastes and salt. Bring to boil. Simmer for 10 minutes then remove brains carefully.

1. Immerse the brains in water with half the turmeric, 3 tablespoons lemon juice and half of the ginger and garlic pastes and salt.

2. Bring to boil. Simmer for 10 minutes then remove brains carefully.

3. Whisk yogurt with the remaining turmeric, ginger and garlic pastes, chilli powder and onion paste.

4. Heat oil in a kadhai and crackle the fenugreek seeds.

5. Add coriander powder and the yogurt mixture and stir-fry until oil surfaces.

6. Add the brains and half cup water. Cover and cook for 4-5 minutes.

7. Add garam masala, black pepper and fenugreek leaves.

8. Cook on low heat for 2 minutes.

9. Serve garnished with chopped coriander, ginger juliennes and a sprinkling of lemon juice.