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A hearty and spicy street-style egg scramble from Sindhi cuisine. Mashed boiled eggs and raw eggs are cooked in a flavorful onion-tomato masala, creating a unique texture. Perfect with soft pav bread rolls.
For 4 servings
Prepare the Boiled Eggs
Create the Masala Base
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A hearty and spicy street-style egg scramble from Sindhi cuisine. Mashed boiled eggs and raw eggs are cooked in a flavorful onion-tomato masala, creating a unique texture. Perfect with soft pav bread rolls.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 585.35 calories per serving with 23.13g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Add Spices and Mashed Eggs
Incorporate the Raw Eggs
Garnish and Serve
For a non-vegetarian twist, add 1/2 cup of cooked minced chicken or mutton (kheema) along with the mashed eggs in Step 3.
Stir in 2 tablespoons of heavy cream or a tablespoon of cashew paste at the end for a richer, creamier texture.
Incorporate finely chopped capsicum (bell pepper) along with the onions, or add green peas with the tomatoes for extra nutrition and texture.
Sprinkle a generous amount of grated Amul or cheddar cheese on top just before serving and let it melt into the hot ghotala.
With six eggs in the recipe, this dish is packed with high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The combination of protein and healthy fats from eggs and butter provides a sustained release of energy, making it a great meal to keep you full and energized for hours.
Eggs are a natural source of important nutrients like Vitamin D, Vitamin B12, choline, and selenium, which support brain health, bone strength, and metabolism.
Anda Ghotala is a popular street food dish from Sindhi cuisine. The word 'Ghotala' means 'mash-up' or 'scramble,' which perfectly describes the dish's unique texture created by combining coarsely mashed hard-boiled eggs with scrambled raw eggs in a spicy onion-tomato masala.
The key difference is the use of two types of eggs. Regular egg bhurji is made only with raw eggs scrambled in masala. Anda Ghotala uses both mashed hard-boiled eggs, which provide a hearty, chunky base, and raw eggs, which add a creamy, soft texture, resulting in a much more complex and satisfying dish.
It can be part of a balanced diet. It's an excellent source of high-quality protein from the eggs. However, it is also rich in fats and cholesterol due to the eggs and butter. To make it healthier, you can reduce the amount of butter or use a heart-healthy oil.
A single serving of Sindhi Anda Ghotala (approximately 1 cup or 235g, without pav) contains around 350-400 calories, primarily from protein and fats from the eggs and butter.
Absolutely. To reduce the heat, you can omit the green chilies or remove their seeds before chopping. You can also reduce the amount of red chili powder to your preference.
While pav is the traditional accompaniment, Anda Ghotala is versatile and pairs well with regular sliced bread (toasted), roti, chapati, or even parathas.
It is best served fresh for the ideal texture. If you must make it ahead, you can prepare the masala base (Step 2) in advance. When ready to serve, reheat the masala, add the mashed and raw eggs, and cook until done. Reheating the fully prepared dish can make the eggs rubbery.