Move over Benedict, Ghotala is here to stay!
Ghotala is a spicy, flavorful, mashed egg preparation served with bread. It is a staple favorite on the streets of Surat, Gujarat. Surprisingly, Gujarat is a predominantly 'herbivorous' state on the west coast of India. It's also the state where India's predominantly 'carnivorous' or 'eedasaurus' (egg loving) Parsi population migrated to back in the day. I really think we Parsis had something to with this protein packed Pav Bhaji except it was made with eggs. This is very much like a tradition Parsi 'acuri', it is aromatic and pungent from Indian herbs and spices and hearty enough to satisfy.
You'll need:
3 green chillies
1 tsp ginger garlic paste
A few sprigs of chopped Rosemary
1 tsp tamarind paste
2 medium tomatoes finely chopped
1 tsp chilli powder
1 tsp garam masala
1/3 tsp turmeric powder
1/2 dhana jeera powder (this is a dry spice blend of corriander and cumin usually in a 2:1 ratio)
3 boiled eggs
2 raw eggs
1 lime
1 medium bunch of fresh corriander and mint chiffonade cut.
Heat oil, butter or ghee in a pan and add the ingredients in the above order. Keep stirring the ingredients as you don't want it to stick to the pan. Every now and then you might need to add a bit of water to keep the paste wet. Once this is well cooked, use a masher and mash away. I prefer to do this, you may even choose to keep it chunky. Grate the boiled eggs and give it a good stir.
Now add the raw eggs and give it a stir again.
At this stage add salt, pepper and the lime juice. Add half 2/3 of the chiffonade fresh corriander and mint and give it a good stir to mix up the ingredients.
The raw eggs would still be quite loose at this stage. Keep it on a very low flame and cook it to the consistency you like.
The best way to would be to have it a bit runny as the boiled eggs tend to dry up the wet paste a bit.
Garnish with the corriander and mint that's left and enjoy it with some bread.
You'll need:3 green chillies
1 tsp ginger garlic paste
A few sprigs of chopped Rosemary
1 tsp tamarind paste
2 onions finely chopped
1/2 cup scallions or green onions2 medium tomatoes finely chopped
1 tsp chilli powder
1 tsp garam masala
1/3 tsp turmeric powder
1/2 dhana jeera powder (this is a dry spice blend of corriander and cumin usually in a 2:1 ratio)
3 boiled eggs
2 raw eggs
1 lime
1 medium bunch of fresh corriander and mint chiffonade cut.
Heat oil, butter or ghee in a pan and add the ingredients in the above order. Keep stirring the ingredients as you don't want it to stick to the pan. Every now and then you might need to add a bit of water to keep the paste wet. Once this is well cooked, use a masher and mash away. I prefer to do this, you may even choose to keep it chunky. Grate the boiled eggs and give it a good stir.
Now add the raw eggs and give it a stir again.
At this stage add salt, pepper and the lime juice. Add half 2/3 of the chiffonade fresh corriander and mint and give it a good stir to mix up the ingredients.
The raw eggs would still be quite loose at this stage. Keep it on a very low flame and cook it to the consistency you like.
The best way to would be to have it a bit runny as the boiled eggs tend to dry up the wet paste a bit.
Garnish with the corriander and mint that's left and enjoy it with some bread.
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