Anda Ghotala Pav

Instructions

1. 1

   Prepare the Boiled Eggs

   • Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • Immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
   • Peel the cooled eggs and coarsely mash them with a fork or a potato masher. Set aside.
2. 2

   Cook the Ghotala Masala Base

   • Heat 3 tbsp of butter in a wide, heavy-bottomed pan or tawa over medium heat.
   • Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and chopped green chillies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 6-8 minutes, mashing them with your spatula, until they break down completely and the butter begins to separate from the masala.
   • Add the turmeric powder, red chili powder, pav bhaji masala, and salt. Mix well and cook the spices for 2 minutes until fragrant.
3. 3

   Combine and Finish the Ghotala

   • Add the mashed boiled eggs to the pan and mix thoroughly to coat them in the masala.
   • Pour in 1/2 cup of water to create a slight gravy. Bring the mixture to a gentle simmer.
   • Using a potato masher, press down on the mixture in the pan 4-5 times. This step is crucial for creating the authentic 'ghotala' (mashed) texture.
   • Let it cook for 4-5 minutes, allowing the flavors to meld. The consistency should be thick and scoopable, not watery.
   • Finish by sprinkling in the garam masala and 2 tbsp of chopped coriander leaves. Stir well and turn off the heat.
4. 4

   Prepare the Fried Eggs and Pav

   • In a separate small frying pan, heat the remaining 1 tbsp of butter over medium-low heat.
   • Carefully crack the remaining 4 eggs into the pan. Cook them sunny-side up until the whites are set but the yolks are still runny (about 2-3 minutes).
   • On a tawa or in the same pan used for the ghotala, melt a little more butter. Slice the pav buns horizontally, open them up, and toast them on the tawa for 1-2 minutes per side until warm and lightly golden.
5. 5

   Assemble and Serve

   • Spoon a generous portion of the hot anda ghotala onto each serving plate.
   • Gently place one runny fried egg on top of each portion of ghotala.
   • Garnish with the remaining chopped coriander leaves.
   • Serve immediately with 2 hot, buttered pavs and a lemon wedge on the side for squeezing over the top.