Anda Ghotala

Ingredients

• 4 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 1 large Onion (finely chopped)
• 2 medium Tomato (finely chopped)
• 1 piece Green Chili (finely chopped, seeds removed for less heat)
• 1/2 teaspoon Red Chili Powder (adjust to taste)
• 2 teaspoons Pav Bhaji Masala (store‑bought blend)
• 1 tablespoon Ginger Garlic Paste (fresh or jarred)
• 1/2 teaspoon Salt (or to taste)
• 2 tablespoons Water (to loosen the masala)
• 4 large Eggs (boiled) (hard‑boiled, peeled and roughly chopped)
• 2 large Egg (for topping) (fried sunny‑side up)
• 1 teaspoon Oil (for frying the topping egg (optional))

Instructions

1. Boil and peel eggs

   Place 4 eggs in a saucepan, cover with water, bring to a boil, then simmer 9 minutes. Transfer to ice water, peel and set aside. Roughly chop the boiled eggs.

   Time: PT10M

   Temperature: 100°C

2. Prep vegetables

   Finely chop the onion, tomato, and green chili. Measure all spices and keep them within reach.

   Time: PT5M

3. Heat butter and sauté aromatics

   Heat the tawa over medium flame. Add 4 Tbsp butter; let it melt and turn slightly golden. Add the chopped onion and green chili. Stir continuously and let the onions soften and turn translucent, about 5 minutes. Do NOT brown them like a North‑Indian bhunja; they should gently stew in butter.

   Time: PT5M

   Temperature: Medium flame

4. Add tomatoes and cook down

   Add the chopped tomatoes to the pan. Cook, stirring, until they break down and the mixture becomes a thick base, about 3 minutes.

   Time: PT3M

   Temperature: Medium flame

5. Spice it up

   Stir in ginger‑garlic paste, red chili powder, pav bhaji masala, and salt. Cook for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium flame

6. Add water and boiled eggs

   Pour 2 Tbsp water to loosen the masala. Add the chopped boiled eggs. Using the masher (ghodni), gently mash the eggs into the mixture, creating a coarse scramble. Cook for another 3 minutes, allowing the flavors to meld.

   Time: PT3M

   Temperature: Medium flame

7. Fry topping eggs

   In the same pan, push the egg‑masala mixture to one side. Add 1 tsp oil (or a dab of butter) to the cleared space and crack a fresh egg. Fry on low flame until the whites set but the yolk remains runny, about 2‑3 minutes. Season with a pinch of salt and a dash of red chili powder.

   Time: PT3M

   Temperature: Low flame

8. Finish and serve

   Gently fold the fried egg over the scrambled mixture, letting the yolk coat the dish. Garnish with a drizzle of melted butter and, if desired, fresh cilantro. Serve hot directly from the tawa.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Ghee, Margarine
• Instead of Onion: Shallot
• Instead of Tomato: Canned diced tomatoes
• Instead of Green Chili: Jalapeño (less spicy)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Pav Bhaji Masala: Garam masala + a pinch of cumin
• Instead of Ginger Garlic Paste: Minced ginger + minced garlic
• Instead of Salt: Sea salt
• Instead of Eggs (boiled): Tofu cubes for vegan version
• Instead of Egg (for topping): Egg white only
• Instead of Oil: Butter

Equipment Needed

• Large Tawa or Skillet (24‑28 cm)
• Chef’s Knife
• Cutting Board
• Spatula or Wooden Spoon
• Masher or Potato Ghodni
• Saucepan (for boiling eggs)
• Plate for serving

Critical Steps — Do Not Skip

• Stewing onions in butter without browning them
• Mashing boiled eggs into the masala to achieve a chunky texture
• Frying the topping egg on low flame to keep the yolk runny

Chef Tips from the Video

• Butter is the soul of Mumbai‑style tawa dishes – don’t skimp on it.
• Use a wooden masher (ghodni) for authentic texture; a fork works in a pinch.
• For extra zing, finish with a squeeze of fresh lemon juice.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended – texture of eggs changes.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil and peel the eggs a day ahead and keep refrigerated.
• Pre‑chop onions, tomatoes and chilies and store in a sealed container.