Clean and wash the components
Pout heads, trotters, and tounges in a pot and cover them with 8 cups of water
Let them cook for 3-4 hours
After they cooked add salt and garlic and cook them for 30 more minutes
Cook eyes with a cup of water and a pinch of salt in a separate pan for 1 hour
Cook the brains with turmeric and 1 cup of water in a separate pan
Serve the gravy in a bowl
Place the heads, trotters, tounges, eyes, and brains in a tray and serve them along with limes and freshly sliced onions.