Name: 36 Ghante recipe by Kiah Wadhwani at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 4 Eggs; 2 Tomatoes, medium, chopped; 2 Onions, medium, chopped; 3 tbsp ghee; 2 tsp Ginger garlic paste; 2 Green Chillies, chopped; 1 tsp red chilli powder; 1/4 tsp turmeric powder; 1 cube of Maggie Masala; Juice of 1/2 Lemon; Salt to taste; Handful of chopped coriander leaves

ABOUT 36 Ghante RECIPE

It is similar to a Parsi egg dish called Tamater Par edu. I use Maggi stock cube in my dish whereas the parsi version calls for some parsi garam masala. If you don’t have maggi stock cube, you can also use any subzi masala or some Punjabi garam masala too. This dish is quite versatile and can be modified a lot to suit different tastes. If you don’t like ginger garlic, you can skip it totally.

Ingredients Serving: 2

4 Eggs
2 Tomatoes, medium, chopped
2 Onions, medium, chopped
3 tbsp ghee
2 tsp Ginger garlic paste
2 Green Chillies, chopped
1 tsp red chilli powder
1/4 tsp turmeric powder
1 cube of Maggie Masala
Juice of 1/2 Lemon
Salt to taste
Handful of chopped coriander leaves

Instructions

Heat ghee in a pan. Add the onions and sauté. When light golden, add the ginger garlic paste and green chillies. Saute for a bit.
Add in the chopped tomatoes and sauté for a min or two. Add the dry spices and some chopped coriander for flavor.
Once the ghee surfaces, add the lemon juice. Mix it well and then spread the masala evenly in the pan in a flat layer.
Break open eggs one by one over the masala. Sprinkle some salt and red chilli powder.
Cover the dish for about five minutes or till the eggs are done.
If you like your eggs a bit runny, cover it only for two minutes or so. Sprinkle lots of chopped coriander over it and serve.

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