Egg Ghotala/Egg Pav Bhaji
Being a food lover, I am keen on trying different recipes from different parts of the country. Most different dish that I came across in one of my friend's restaurant is Egg Ghotala. He mentioned that this particular dish is from "Surat" and is enjoyed famously by people. When I first tasted this dish my first thought that came across was "firework of flavors". It was literally ensemble of different ingredients with powerful taste.
I could not decide whether it's the egg that is prepared differently, or it's the cheese that is adding the extra kick or it's some kind of different spice that has been added to the dish. I found it similar to Pav Bhaji but with an egg in it. The best part of this dish is that it can be made by people who do not eat egg as well. They can substitute eggs for Paneer (cottage cheese). The ingredients used in this dish are also easily available in every kitchen. I had give it a try as my family was in love with this dish too.
Ingredients:
4 Boiled Eggs/ Paneer Defrosted
1 Onion chopped finely
1 cup Tomato Puree
1 Capsicum diced
1 tbsp Ginger Garlic Paste
1 Green Chilli chopped
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder (quantity as per requirement)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Kitchen King Masala (Optional)
1 tsp Garam Masala (Optional)
2 tbsp Pav Bhaji Masala
3 tbsp Butter
2 tbsp Oil
Salt to taste
Coriander/Cilantro finely chopped
Method:
Add 4 cups of water in a boiling pot and add 1 tsp of salt and bring it to boil on a high flame. When the water is hot enough, add eggs to the water and let come to a boil. After 10-15 mins check the eggs, if they have developed cracks. Turn off the flame and let it cool.
In a pot add 1 tbsp Oil and when the oil is hot enough add finely chopped onions and give it a good mix.
Once the onion turns golden brown, add 1 tbsp of ginger garlic paste and mix it well.
After 5-10 mins add green chilli, turmeric powder, red chilli powder, cumin powder, coriander powder in mentioned quantity. Mix the mixture well. At this point add salt as per your taste.
When the oil is visible at the edges add tomato paste and mix it well. Make sure there are no lumps if using store bought tomato paste.
Add 1/2 cup water and mix it well on medium flame.
Add finely diced capsicum and let it cook for 5-10 mins on medium flame. Make sure the flame is not too high. We do not want to burn the mixture.
Add this point check the consistency and make sure the mixture is not too dry. If you feel the mixture seems to be drying out, add 1/2 cup of water again.
Add 1 tsp of Kitchen King Masala and a pinch of Garam Masala and mix the ingredients well.
Cover the pot with a lid and let the mixture simmer on low flame for 5 mins.
Now take the boiled eggs and peel out the shell and with help of a shredder start shredding each egg at a time into the mixture directly.
Follow the below image for shredding the eggs. (Paneer can also be shredded similarly without cooking it before hand).
I could not decide whether it's the egg that is prepared differently, or it's the cheese that is adding the extra kick or it's some kind of different spice that has been added to the dish. I found it similar to Pav Bhaji but with an egg in it. The best part of this dish is that it can be made by people who do not eat egg as well. They can substitute eggs for Paneer (cottage cheese). The ingredients used in this dish are also easily available in every kitchen. I had give it a try as my family was in love with this dish too.
Ingredients:
4 Boiled Eggs/ Paneer Defrosted
1 Onion chopped finely
1 cup Tomato Puree
1 Capsicum diced
1 tbsp Ginger Garlic Paste
1 Green Chilli chopped
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder (quantity as per requirement)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Kitchen King Masala (Optional)
1 tsp Garam Masala (Optional)
2 tbsp Pav Bhaji Masala
3 tbsp Butter
2 tbsp Oil
Salt to taste
Coriander/Cilantro finely chopped
Method:
Add 4 cups of water in a boiling pot and add 1 tsp of salt and bring it to boil on a high flame. When the water is hot enough, add eggs to the water and let come to a boil. After 10-15 mins check the eggs, if they have developed cracks. Turn off the flame and let it cool.
In a pot add 1 tbsp Oil and when the oil is hot enough add finely chopped onions and give it a good mix.
Once the onion turns golden brown, add 1 tbsp of ginger garlic paste and mix it well.
After 5-10 mins add green chilli, turmeric powder, red chilli powder, cumin powder, coriander powder in mentioned quantity. Mix the mixture well. At this point add salt as per your taste.
When the oil is visible at the edges add tomato paste and mix it well. Make sure there are no lumps if using store bought tomato paste.
Add 1/2 cup water and mix it well on medium flame.
Add finely diced capsicum and let it cook for 5-10 mins on medium flame. Make sure the flame is not too high. We do not want to burn the mixture.
Add this point check the consistency and make sure the mixture is not too dry. If you feel the mixture seems to be drying out, add 1/2 cup of water again.
Add 1 tsp of Kitchen King Masala and a pinch of Garam Masala and mix the ingredients well.
Cover the pot with a lid and let the mixture simmer on low flame for 5 mins.
Now take the boiled eggs and peel out the shell and with help of a shredder start shredding each egg at a time into the mixture directly.
Follow the below image for shredding the eggs. (Paneer can also be shredded similarly without cooking it before hand).
Once eggs are shredded into the mixture, increase the flame to medium and carefully mix all the ingredient well.
After adding eggs the mixture should be stirred with care. As we do not want to smash the texture of eggs to look scrambled. We need it to look shredded than smashed.
Add another 1 tbsp of butter again as adding eggs to the mixture will use up the oil and water from the mixture hence making it look dry.
You can also add another 1/2 cup of water if you feel the mixture is dry after adding eggs.
Mix well add cilantro at this point.
Cover it with a lid and on low flame let the butter do its work of melting and making the dish more yummy.
10 mins after adding eggs turn off the flame and let the pot remain covered.
Meanwhile heat up a tawa/pan add 1 tsp of butter, pinch of pav bhaji masala, pinch of coriander and then add bread/pav and cook it on both sides nicely.
Serve the dish hot with onions sprinkled with lemon, salt and coriander and hot butter pav on the side.
NOTE: You can also cheese if required on the top while serving or after adding eggs to the mixture.
After adding eggs the mixture should be stirred with care. As we do not want to smash the texture of eggs to look scrambled. We need it to look shredded than smashed.
Add another 1 tbsp of butter again as adding eggs to the mixture will use up the oil and water from the mixture hence making it look dry.
You can also add another 1/2 cup of water if you feel the mixture is dry after adding eggs.
Mix well add cilantro at this point.
Cover it with a lid and on low flame let the butter do its work of melting and making the dish more yummy.
10 mins after adding eggs turn off the flame and let the pot remain covered.
Meanwhile heat up a tawa/pan add 1 tsp of butter, pinch of pav bhaji masala, pinch of coriander and then add bread/pav and cook it on both sides nicely.
Serve the dish hot with onions sprinkled with lemon, salt and coriander and hot butter pav on the side.
Novelty !!
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