Surti Egg Ghotalo

Name: Surti Egg Ghotalo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 8 pcs egg (4 hard-boiled and grated, 4 raw for scrambling); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger-garlic paste; 2 tbsp oil; 1 tbsp butter; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp pav bhaji masala; 0.5 tsp salt; 3 tbsp water (to loosen the masala); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(30)

TASTE SCORE

9/10

A spicy Surat-style egg scramble with a rich masala base, grated boiled eggs, and soft scrambled eggs cooked together. It comes together quickly and tastes especially good with pav, roti, or plain toast.

PREP

15m

COOK

20m

SERVES

1 KATORI

279 cal

SERVINGS

METHOD · 8 STEPS

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

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the boiled eggs on the medium side of the grater so they melt into the masala instead of forming chunky bits.
2
Cook the tomatoes until truly pulpy before adding spices; a raw tomato base makes the ghotalo taste sharp and watery.
3
Use a wide pan and medium-low heat when adding the beaten eggs so they scramble softly into the masala.
4
Stop cooking while the eggs still look slightly loose; ghotalo firms up quickly from residual heat.
5
Add lemon juice only after turning off the heat to keep its brightness from getting dulled.
6
If the masala looks dry before the raw eggs go in, splash in a spoon of water to keep the final texture saucy and soft.
7
This dish is best eaten fresh, but you can prep the grated boiled eggs and chopped vegetables a few hours ahead.