Name: North Indian Egg Ghotala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2⅔ Egg, hard boiled and grated, leaving a portion raw for the base; 1⅓ Onion, finely chopped; 1⅓ Tomato, finely chopped; ⅓ Green Bell Pepper, very finely chopped; 1⅓ Green Chili Pepper, finely chopped; ⅔ tbsp Ginger-Garlic Paste; 1 tbsp Pav Bhaji Masala, the secret street-style flavor; ⅓ tsp Ground Turmeric; ⅔ tsp Red Chilli Powder; 1⅓ tbsp Butter, adds richness; ⅔ tbsp Cooking Oil, mixed with butter to prevent burning; ⅔ tsp Salt; 1⅓ tbsp Coriander Leaves, chopped for garnish

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Heat oil and butter together in a wide pan or tawa. Add the finely chopped onions and sauté until they turn light golden.
Add the ginger-garlic paste and chopped green chillies. Sauté for a minute until the raw smell disappears.
Add the chopped capsicum and tomatoes. Cook on medium-high heat, mashing the tomatoes with your spatula until they form a soft, pulpy base.
Add turmeric, red chilli powder, and the pav bhaji masala. Sauté well until the butter starts leaving the sides of the masala.
Crack the reserved raw egg directly into this masala. Scramble it continuously and vigorously so it cooks and blends seamlessly into the tomato-onion base.
Once the scrambled egg is mostly cooked, add the grated boiled eggs and salt. Toss gently to combine.
Add a splash of water if the mixture looks too dry, creating a luscious, thick consistency. Cook for 2 more minutes.
Turn off the heat, garnish with a mountain of fresh coriander, and a dollop of extra butter if desired.

How to tell it's done

A rich, buttery, spiced mash where tiny shreds of boiled eggs are bound together by a deeply savory, semi-dry scrambled egg sauce.

Getting it right

Tip

The combination of Pav Bhaji masala and cracking a raw egg directly into the gravy creates the authentic, rich 'mish-mash' (Ghotala) texture famously found on street carts.

What to serve it with

Must be scooped up with butter-toasted Pav Buns or soft Parathas.

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