Ghavan with Malvani Egg Curry

Heat and Season the Tawa (3 minutes)

• Place a non-stick tawa or a well-seasoned cast-iron griddle on medium-high heat. It needs to be quite hot.
• To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Drizzle about 1/4 teaspoon of oil on the hot tawa and spread it evenly using a paper towel, a slice of onion, or a silicone brush.

Cook the Ghavan (2 minutes per ghavan)

• CRITICAL: Stir the batter vigorously from the bottom before making each ghavan, as the rice flour settles very quickly.
• Take a ladleful of the thin batter. From a height of 4-5 inches, start pouring the batter from the outer edge of the tawa, moving towards the center in a circular motion.
• The batter should spread on its own, creating a lacy, net-like pattern. Do not try to spread it with the ladle. Fill any very large gaps with a few drops of batter.
• Drizzle another 1/2 teaspoon of oil around the edges and on top of the ghavan.
• Cook for about 90 seconds to 2 minutes on medium-high heat. The edges will become crisp and start to lift from the pan, and the top surface will appear cooked and dry.
• Ghavan is traditionally cooked only on one side. There is no need to flip it.

Fold and Serve

• Once cooked, gently fold the ghavan in half or into a quarter.
• Remove it from the tawa and place it in a casserole or serve immediately.
• Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa each time.

Grind the Masala Paste

• Once the roasted mixture is cool, transfer it to a grinder or blender.
• Add 3-4 tablespoons of water and blend to a very smooth paste. Add a little more water if needed to facilitate grinding. Set the paste aside.

Cook the Curry Base

• In the same pan, heat the remaining 2 tbsp of oil over medium heat.
• Add the finely chopped onion and sauté for 5-7 minutes until soft and golden.
• Add the tomato puree and cook for 4-5 minutes until the mixture thickens and oil begins to separate at the edges.
• Stir in the turmeric powder, Kashmiri red chili powder, and Malvani masala. Cook for 1 minute until the raw smell of the spices disappears.
• Add the ground Malvani paste and salt. Sauté for another 5-7 minutes, stirring frequently, until it's very fragrant and oil starts to ooze from the sides of the paste.

Simmer and Finish the Curry

• Pour in 2 cups of warm water and the optional tamarind pulp. Stir well to combine, ensuring there are no lumps.
• Bring the gravy to a gentle boil.
• Carefully slide the slit hard-boiled eggs into the gravy.
• Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the flavors.
• Check for seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
• Serve hot with bhakri, chapati, or steamed rice.