Anda ghotala

Method

1. 1 Sauté the onions, ginger, and green chilies in unsalted butter for 6 minutes.
2. 2 Add the crushed tomatoes and chili powder, and cook for 8 minutes until a thick red sauce is formed.
3. 3 Crack the eggs in and stir vigorously and continuously from the beginning — ghotala means messy, so the eggs must be completely dissolved in the sauce and not crumble like in bhurji.
4. 4 Add 80 ml of water and simmer for 4 minutes until the mixture is thin enough to dip the cakes in.
5. 5 Sprinkle garam masala with cilantro, pan-fry the bread with butter, and serve.