AI-generated image
Egg ghotala
Spicy egg mash
Egg ghotala: Surat's buttery mash of grated boiled eggs and scrambled eggs in a spicy masala
Egg ghotala was born on the evening street stalls of Surat in Gujarat, where cooks on huge iron tawas mash boiled eggs and fresh eggs together into a rich, buttery masala and serve it with pav for dinner. 'Ghotala' means a muddle, and that is the point: half the eggs are grated, half are scrambled straight into the onion-tomato base, so you get creamy and chunky bites together. Some stalls finish it with grated cheese; if you add some, check the label, because many cheeses are made with animal rennet, and choose one marked vegetarian. The usual mistake is adding the raw eggs too early, before the masala is cooked down, which leaves the dish watery and pale. Chef's tip: keep the heat high and keep mashing with the back of the spatula, as the stall cooks do, so the eggs and masala blend into one thick mix.
- Total time
- 23 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the eggs
- 4 eggs, for boilinglarge
- 3 eggslarge, beaten with a pinch of salt
For the masala
- 2 tbsp butter
- 1 tbsp sunflower oil
- 2 onionsmedium, finely chopped
- 3 cloves garliccrushed
- 2 green chilliesfinely chopped
- 2 tomatoesmedium, finely chopped
- 1 tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- ½ tsp garam masala
- 1 tsp pav bhaji masala
- ¾ tsp salt
- 4 tbsp fresh corianderchopped
To serve
- 1 oz grated vegetarian cheese (optional)use one made without animal rennet
- 4 lemon wedges (optional)
Shop this recipe on Amazon
Fresh ingredients (9)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Lower 4 eggs, for boiling into a pan of simmering water and cook for 10 minutes, until hard-boiled. Cool them under cold running water, peel and grate them coarsely.
10 minStep 2: While the eggs boil, heat 2 tbsp butter and 1 tbsp sunflower oil in a wide frying pan over a medium-high heat. Fry 2 onions until soft and golden at the edges, about 5 minutes.
5 minStep 3: Add 3 cloves garlic and 2 green chillies and fry for 30 seconds, then add 2 tomatoes, 1 tsp Kashmiri chilli powder, ¼ tsp ground turmeric, 1 tsp pav bhaji masala and ¾ tsp salt. Cook, mashing with the spatula, until the tomato has broken down and the butter shines at the edges, about 4 minutes.
4 minStep 4: Pour in the beaten 3 eggs and stir and mash briskly for about 1 minute, until they set in small soft curds through the masala.
1 minStep 5: Add the grated boiled eggs and ½ tsp garam masala and mash everything together for 2 minutes, until thick, glossy and evenly orange. Add a splash of water if it sticks.
2 minStep 6: Stir in most of 4 tbsp fresh coriander, top with the rest and with 1 oz grated vegetarian cheese if you like, and serve hot with pav and 4 lemon wedges.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 19 g
- Carbs
- 10 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does egg ghotala take?
- About 23 minutes in total: 8 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of eggs, for boiling?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
