Egg Ghotala with Masala Pav

Instructions

1. 1

   Prepare the boiled eggs. Place 4 eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain, run under cold water to stop the cooking process, then peel and grate them using a box grater. Set aside.

2. 2

   In a wide, heavy-bottomed pan or tawa, melt 3 tbsp of butter over medium heat. Once the butter is hot, add the finely chopped onions and sauté for 6-7 minutes until they are soft, translucent, and light golden brown.

3. 3

   Add the ginger-garlic paste and chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they break down completely and become soft and pulpy.

5. 5

   Add the spice powders: turmeric powder, Kashmiri red chili powder, pav bhaji masala, and salt. Mix well and cook for 2-3 minutes, stirring continuously, until the masala thickens and you see oil separating from the sides. Add a splash of water if the masala starts to stick to the pan.

6. 6

   Add the grated boiled eggs to the pan. Gently mix everything together to coat the eggs evenly in the masala. Cook for 2 minutes to allow the flavors to meld.

7. 7

   Using your spatula, create four small wells in the egg mixture. Crack the remaining 4 raw eggs, one into each well. Let them cook undisturbed for about 1-2 minutes until the egg whites are partially set but the yolks are still runny.

8. 8

   Now, perform the 'ghotala' (scramble). Break the runny yolks with the spatula and gently scramble and fold the entire mixture together. Cook for another 2-3 minutes until the raw eggs are just cooked through, ensuring the dish remains moist and glossy. Avoid overcooking to prevent it from becoming dry.

9. 9

   Turn off the heat. Garnish with fresh coriander leaves and a squeeze of lemon juice. Give it one final gentle mix.

10. 10

    To prepare the pav, slit the buns horizontally without cutting all the way through. Melt the remaining 2 tbsp of butter on a hot tawa. Place the pav, cut-side down, on the butter and toast for 1-2 minutes until golden brown and crisp. Serve the hot Egg Ghotala immediately with the buttered pav.