Surti Anda Ghotala

1. 1
   prep · ~12 min

   Boil and peel the eggs.

   1.Place 6 eggs in a saucepan, cover with cold water.

   2.Bring to a rolling boil, then reduce heat and simmer for 10 minutes.

   3.Transfer eggs to cold water immediately, let cool, then peel and roughly chop.

   TIPCooling eggs under running cold water makes them easier to peel.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a flat skillet or griddle over medium-high heat.

   2.Add cumin seeds and let them crackle for 30 seconds.
3. 3
   saute · ~10 min

   Sauté the onion masala.

   1.Add chopped onions and sauté until translucent and soft (3-4 minutes).

   2.Add ginger-garlic paste and chopped green chilies; sauté until raw aroma disappears (1 minute).

   3.Add chopped tomatoes, salt, turmeric powder, and red chili powder.

   4.Cook until tomatoes turn completely soft and mushy (4-5 minutes).

   5.Mash the mixture with the back of a spatula to break down the tomatoes.

   6.Add garam masala and stir well.

   TIPCooking the tomatoes down completely removes their raw tang and creates a cohesive gravy.
4. 4
   mix · ~2 min

   Add the boiled minced eggs.

   1.Add the roughly chopped boiled eggs to the masala.

   2.Mix well, coating the eggs completely with the masala. Cook for 1-2 minutes.
5. 5
   mix · ~3 min

   Crack the raw eggs and scramble.

   1.Create a small well in the center of the pan.

   2.Crack 2 raw eggs directly into the well.

   3.Scramble vigorously, mixing the raw eggs into the entire masala and boiled egg mixture.

   4.Cook for 2-3 minutes until the raw eggs are set but the mixture is still moist.

   TIPDon't overcook the raw eggs. The mixture should be semi-dry and slightly runny, not hard scrambled.
6. 6
   mix · ~1 min

   Finish with green chutney and butter.

   1.Add a generous dollop of mint chutney and a knob of butter.

   2.Mix gently for 30 seconds until the butter melts and chutney is evenly swirled through.

   3.Turn off the heat.

   TIPSwirling the chutney rather than mixing it in completely gives pockets of intense flavor.
7. 7
   garnish · ~1 min

   Garnish and serve with toasted pav.

   1.Sprinkle generously with chopped coriander leaves.

   2.Serve the Surti Anda Ghotala sizzling hot directly in the pan or on a plate.

   3.Serve with butter-toasted pav on the side.

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