Egg Garlic Gravy / Egg Matho

This delectable preparation, commonly referred to as Egg Matho in Surat, features a delightful combination of eggs, cheese, and green garlic. It is traditionally savoured with buttered bread (Surati pav, a long bread native to Surat) or roti, providing a satisfying and flavourful dining experience.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, carefully crack two raw eggs, ensuring that only the egg yolks are retained. To achieve this, you can employ a bottle to extract the yolks by gently squeezing or use the technique of separating the yolk from the whites by creating a small hole in the narrower end of the egg and allowing the whites to gradually separate from the yolk. Online tutorials, such as "easiest way to separate egg yolk," can be found on platforms like YouTube for further guidance. Place the extracted two egg yolks into the bowl.

Step 2

Ignite the gas burner, adjusting it to a medium flame, and place a pan onto it. Add 3 tablespoons of oil and one cube of butter to the pan, allowing both the oil and butter to heat up. Sprinkle a pinch of cumin into the mixture and let it crackle.

Step 3

Next, add the finely chopped green garlic into the pan and stir it for approximately 5-10 seconds. Increase the flame to high and add the coriander paste, green chilli paste, garlic paste, and ginger paste to the mixture. Stir the combination for 10-20 seconds on medium gas flame, ensuring all the ingredients are well blended. Continue stirring for an additional 30-40 seconds.

Step 4

Lower the gas flame and proceed to add the dry masalas, including 2 pinches of salt, 2 pinches of turmeric powder, 4 pinches of coriander cumin powder, 2 pinches of garam masala, and 1 pinch of black pepper powder. Increase the flame to medium and stir the mixture for approximately 20-30 seconds, taking care to prevent the masalas from sticking to the pan.

Step 5

Next, add three boiled egg yolks to the pan and mash them together with the masala for about 10 seconds. Then, pour in water and use a shredder to shred an Amul cheese cube into the mixture. Continue stirring the gravy until it reaches a boiling point. Once done, carefully transfer the gravy into the bowl containing the gravy thickener. Mix everything thoroughly in the bowl and set it aside for further use.

Step 6

In the same pan, add 2 tablespoons of oil and heat it up. Once the oil is hot, add sesame seeds, curry leaves, and dried red chilli to the pan. Allow the curry leaves to crackle. Once the crackling subsides, pour the prepared tadka (tempering) over the bowl containing the gravy. Mix the mixture very well. Enjoy this dish while it's hot, paired with buttered bread or roti for a delightful meal!