Anda Ghotala is a spicy tomatoey scrambled egg dish served at most Pakistani Dhabas. Dhabas are roadside restaurants located on Pakistani and Indian highways that serve mouth-watering local cuisines and double as truck stops.
When I worked in Karachi, we ordered lunch from a nearby Dhaba, and I ordered Anda Ghotala almost every other day. Thick clusters of scrambled egg in a spicy tomato sauce, tempered with loads of chilli butter was not something one gets bored of easily. After moving to Dusseldorf, I tried replicating this scrumptious meal but failed miserably. No matter how many eggs I used or how much or how little I whisked the eggs, I was unable to replicate that trademark texture and colour we get at our beloved Dhabas. That was until I discovered two crucial ingredients I previously missed.
Dhaba-Style Anda Ghotala has an almost mince like texture. In my previous attempts I always whisked ALL the eggs and then scrambling them in the pan like one does for another popular Pakistani dish ‘Anda Khagina’. For Anda Ghotala however, half the eggs are boiled and mashed into the sauce. The remaining eggs are whisked and scrambled in the same pan tying everything together. The boiled mashed eggs are what give this recipe its mince like texture.
The second step I missed was tempering with chilli butter. To finish off this dish and give it that deep red hue, chilli powder is added to melted butter or ghee and poured over the final dish right before serving. The difference this simple addition makes is like looking at before and after makeup pictures. Chilli butter is what makes Anda Ghotala beautiful and appetizing. In fact, no Dhaba food leaves the pass without a little touch up with chilli butter.
As intimidating the name might sound, Anda Ghotala is easy to make.
- Like most Pakistani/Indian recipes you start by sautéing onions and tomatoes with some spices until all the water has evaporated and oil begins to separate.
- Then you mix in mashed boiled eggs and after they have cooked a bit add whisked eggs and mix everything together.
- In the end a chilli butter sauce is poured on top. This step is usually done after transferring the eggs to a serving dish.
- Onion 1; chopped
- Tomato 1; chopped
- Green Chilli 1; chopped
- Cumin Powder 1/2 tsp
- Coriander Powder 1/2 tsp
- Red Chilli Powder 1/2 tsp
- Turmeric Powder 1/4 tsp
- Garam Masala Powder 1/4 tsp
- Salt 1/2 tsp or to taste
- Eggs 3; 2 boiled and 1 whisked
- Water 1/4 cup
- Butter 1 tbsp.
- Fresh Coriander; for garnishing
Heat oil in a pan and sauté chopped onion until they are translucent. Add tomatoes along with green chilli and all spices (cumin, coriander, red chillies, turmeric, salt and garam masala).
Add boiled eggs and using a potato masher break the eggs into small pieces. Then pour in water and cook for a few minutes.
Add in the whisked eggs and scramble till everything is combined. Remove from heat and transfer to a serving dish.
In a separate pan melt butter. When the butter begins to bubble add a pinch of red chilli powder and immediately remove pan from heat. Move the pan around until butter and chilli are well combined. Pour this mixture over prepared anda ghotala. Garnish with fresh coriander and serve hot with naan or chapati.