Boil water with salt and turmeric and add the brains. Boil for three to four minutes.
Once the brains are blanched, cool them by putting them in cold water. Cut them into small pieces.
Grind garlic, chillies, ginger and salt with water to make a thick paste. Whisk the eggs.
Coat the brains with green garlic paste, dip it in the egg batter and roll them in bread crumbs. Keep for sometime and then fry in oil.
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Key Ingredients: Turmeric, garlic, ginger, green chillies, egg, breadcrumbs, vegetable oil, salt, water, mutton