Surti Anda Ghotala

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 the heat to a gentle simmer and cook for 10 minutes for hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This makes them easier to peel.
   • Peel the eggs and coarsely mash them using a fork or a potato masher. Set aside.
2. 2

   Create the Masala Base

   • Heat the vegetable oil and butter together in a wide, heavy-bottomed pan or skillet over medium heat.
   • Once the butter melts, add the finely chopped onions and sauté for 5-7 minutes until they become soft, translucent, and light golden.
   • Add the ginger-garlic paste and chopped green chillies. Cook for about 1 minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they turn soft and mushy. Use the back of your spatula to mash them into the onions.
   • Stir in the spice powders: turmeric, Kashmiri red chilli powder, coriander powder, and pav bhaji masala. Cook for 2-3 minutes, stirring continuously, until the oil begins to separate from the masala.
3. 3

   Combine and Simmer

   • Add the mashed hard-boiled eggs to the pan and mix thoroughly to coat them with the masala.
   • Pour in 1/2 cup of water, add salt to taste, and stir everything together.
   • Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the flavors to meld together.
4. 4

   Add the Runny-Yolk Eggs

   • Reduce the heat to low. Using a spoon, create four small indentations or 'wells' in the gravy.
   • Carefully crack the remaining 4 raw eggs, one into each well.
   • Gently swirl the egg whites into the surrounding gravy with the tip of a spoon, being careful not to break the yolks.
   • Cover the pan with a lid and let it cook on low heat for 3-5 minutes, or until the egg whites are set but the yolks remain runny.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
   • If using, generously sprinkle the grated cheese over the hot ghotala so it melts slightly.
   • While the ghotala rests, toast the pav buns with butter in a separate pan until golden brown.
   • Serve the Surti Anda Ghotala immediately with hot, buttered pav.