Sunday, December 14, 2014

Kheema Ghotala


 "Ghotala" is a Marathi word for fiasco or mess! But gastronomically speaking, today's kheema ghotala is a hot mess of mince meat with eggs! This is a popular dish from Irani restaurants of Mumbai. It may have originated from the Parsi penchant to add eggs to any dish.

This is my homey version. It was developed at the last minute to stretch 1 cup leftover kheema mutter to feed unexpected guests!  Serve with Laadi Pav or sliced bread to mop this delicious "ghotala". ;-)

Kheema Ghotala
Mutton Mince with Eggs

1 cup kheema mutter
4 eggs
1/2 tsp garam masala
1/2 tsp chili powder

 1/2 tbsp. oil
1 spring onion, minced (Use only white part, save some green leaves for garnish)
1/2 tsp turmeric powder
1 tomato, chopped

1 tbsp. minced cilantro
1/2 tbsp. minced green part of spring onion

Suggested Accompaniment
Laadi Paav
Sliced bread

1. Heat pan. Add kheema mutter. I am assuming that it's from the refrigerator. So first warm it up and then keep it on the side of the pan.
2. Add oil in the middle of the pan. Add spring onion and turmeric powder. Sauté till it's soft.
3. Add tomato. Add chili powder and garam masala. Sauté till tomato is pulpy.
4. Break eggs, one after the other. Add salt to taste. Whisk till they are semi-soft.
5. Mix in kheema and cook thoroughly.
6. Garnish with bread or paav.

Note -
1. Since I used leftover kheema mutter, I didn't add an ginger-garlic paste.
2. If kheema mutter uses any whole spices, please remove them before adding eggs.
3. You can use regular onion instead of spring onions.
4. Use any mince meat of your choice. Traditionally mutton mince is used in  Mumbai for the above recipe.

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