Egg Ghotalo with Ladi Pav

Instructions

1. 1

   Prepare the Eggs and Vegetables

   • Place 2 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes to hard-boil them.
   • Once boiled, transfer the eggs to a bowl of cold water. Peel and roughly mash them with a fork. Set aside.
   • While the eggs are boiling, finely chop the onion, tomatoes, and green chilies.
2. 2

   Cook the Base Gravy

   • Heat butter and oil in a wide, flat pan (tawa) over medium heat. Once the butter melts, add the chopped onions.
   • Sauté the onions for 5-6 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, mashing them with a spatula, until they turn soft and pulpy.
   • Stir in the turmeric powder, red chili powder, pav bhaji masala, garam masala, and salt. Mix well and cook the spices for 2 minutes.
   • Pour in 1/4 cup of hot water, mix, and let the gravy simmer for 2-3 minutes until oil begins to separate at the edges.
3. 3

   Create the 'Ghotalo' Mixture

   • Add the mashed boiled eggs to the gravy in the pan.
   • Using a potato masher, mash and mix everything together directly on the tawa. This process of mashing is what gives the dish its name 'Ghotalo' (mess).
   • Cook the mixture for 2-3 minutes, allowing the mashed eggs to absorb the flavors of the masala.
4. 4

   Add the Sunny-Side-Up Eggs

   • Spread the ghotalo mixture evenly across the pan.
   • Create two small wells in the mixture with the back of a spoon.
   • Carefully crack the remaining 2 raw eggs, one into each well.
   • Sprinkle a pinch of salt and red chili powder over the raw eggs.
   • Cover the pan with a lid and cook on low heat for 3-4 minutes, or until the egg whites are set but the yolks remain runny.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish the Egg Ghotalo generously with freshly chopped coriander leaves.
   • While the ghotalo rests, slice the pavs horizontally. Toast them on a separate tawa with a dollop of butter until golden brown and slightly crisp.
   • Serve the hot Egg Ghotalo immediately with the buttered pav and a side of sliced onions.