Ghavan with Mangalorean Egg Sukka

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.

Sauté the Aromatics

• Heat the coconut oil in a wide kadai or pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
• Add the curry leaves and sauté for another 30 seconds until they are crisp.
• Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown at the edges.
• Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Cook the Sukka

• Reduce the heat to low and add the ground sukka masala powder to the pan. Sauté for 2-3 minutes, stirring constantly to prevent it from burning.
• Add the salt, optional jaggery, and 1/4 cup of water. Mix thoroughly to combine everything into a thick, fragrant paste.
• Cook for another 3-4 minutes, until the masala thickens and you can see the oil separating from the sides of the paste.

Combine with Eggs and Serve

• Gently place the slit, hard-boiled eggs into the pan with the masala.
• Carefully toss and coat each egg with the masala, being careful not to break them.
• Cover the pan and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.