Surti Egg Ghotalo

1. 1
   boil · ~15 min

   Boil and grate half the eggs.

   1.Place 4 eggs in a saucepan and cover with water.

   2.Bring to a boil, then cook until hard-boiled (10-11 min).

   3.Cool them under running water and peel.

   4.Grate the boiled eggs and keep aside.

   TIPGrating the boiled eggs gives ghotalo its soft, messy Surat-style texture.
2. 2
   prep · ~5 min

   Prepare the remaining ingredients.

   1.Crack the remaining 4 eggs into a bowl.

   2.Beat them lightly until the yolks and whites are mixed.

   3.Finely chop the onion, tomato, and green chili.

   4.Measure the spices, butter, oil, lemon juice, and coriander leaves.
3. 3
   saute · ~7 min

   Cook the onion base.

   1.Heat oil and butter together in a wide pan over medium heat.

   2.Add onion and green chili.

   3.Cook until the onion turns soft and lightly golden (5-6 min).

   4.Add ginger-garlic paste and cook until the raw smell goes away (1 min).

   TIPUse a wide pan so the eggs can scramble gently into the masala instead of steaming.
4. 4
   saute · ~6 min

   Make the masala.

   1.Add tomato and cook until soft and pulpy (4-5 min).

   2.Add turmeric powder, red chili powder, coriander powder, pav bhaji masala, garam masala, and salt.

   3.Mix well and cook for 1 minute.

   4.Add water and mash the tomatoes into the onion mixture to make a moist masala.
5. 5
   mix · ~2 min

   Add the boiled eggs to the masala.

   Stir the grated boiled eggs into the masala and mix until everything is coated well. Cook for 1 to 2 minutes so the egg picks up the spices.

6. 6
   saute · ~3 min

   Scramble in the raw eggs.

   1.Lower the heat to medium-low.

   2.Pour in the beaten eggs.

   3.Stir continuously and fold the eggs into the masala until softly scrambled (2-3 min).

   4.Keep the texture moist and slightly loose, not dry.

   TIPTake the pan off the heat just before the eggs look fully set; residual heat finishes them.
7. 7
   garnish

   Finish with lemon juice and coriander leaves.

   Turn off the heat, add lemon juice, and scatter over the chopped coriander leaves. Mix once lightly to keep the texture fluffy.

8. 8
   serve

   Serve hot.

   Spoon the Surti Egg Ghotalo into bowls and serve right away with pav, roti, or toast.

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