Surti Ghotalo with Masala Pav

Instructions

1. 1

   Prepare the Mutton Kheema Base

   • Heat vegetable oil and 2 tbsp of butter in a wide, heavy-bottomed pan over medium heat.
   • Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Stir in the finely chopped tomatoes and cook for 6-8 minutes, mashing them with a spatula, until they break down and the oil begins to separate from the masala.
   • Add the turmeric powder, red chili powder, pav bhaji masala, and salt. Mix well and cook for another 2 minutes.
   • Add the mutton mince to the pan. Use your spatula to break up any lumps and mix it thoroughly with the masala. Cook for 8-10 minutes, stirring frequently, until the mince is browned all over.
   • Pour in 1 cup of water, stir everything together, and bring to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes, or until the mutton is tender and the gravy has thickened. Stir occasionally to prevent sticking.
2. 2

   Create the 'Ghotalo' (Scramble)

   • Once the kheema is fully cooked, uncover the pan. Stir in the chopped green garlic and garam masala. Cook for 1 minute to combine the flavors.
   • Increase the heat to medium. Crack 4 eggs directly into the kheema mixture.
   • Using a spatula, quickly and continuously scramble the eggs into the kheema. Cook for 2-3 minutes until the eggs are just set but still soft and moist. This mixture is the 'ghotalo'. Turn off the heat.
3. 3

   Prepare Topping and Serve

   • Divide the hot ghotalo mixture equally among four serving plates.
   • In a separate small non-stick pan, melt the remaining 2 tbsp of butter over medium-low heat.
   • Carefully crack the remaining 4 eggs into the pan, ensuring they don't touch. Cook for 2-3 minutes to make sunny-side-up eggs with set whites and runny yolks.
   • Gently slide one sunny-side-up egg on top of each portion of ghotalo.
   • Garnish generously with fresh chopped coriander leaves.
   • Serve immediately with hot, butter-toasted pav and lemon wedges on the side for squeezing over the dish.