PREPARATION

1. Heat 1 tablespoon oil in a pan, add 1/2 tablespoon salt, 1/4 teaspoon red chili and stir well.

2. Add 4 boiled eggs and mix it well.

3. Cook for 5 - 7 minutes on medium heat.

4. Grate the eggs with the help of a food grater. Keep aside.

5. Heat 25 milliliters oil, 40 grams butter in a heavy skillet, add 1/4 teaspoon asafoetida and stir well.

6. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.

7. Add 1 tablespoon ginger garlic paste, 1 teaspoon salt and mix it well.

8. Now, add 90 grams tomato, 1 tablespoon green chili and mix it well.

9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.

10. Add 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon pav bhaji masala and mix it well.

11. Then, add 150 milliliters water and mix it well.

12. Bring it to a boil.

13. Now, add the grated egg in it and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Add 150 milliliters water and mix it well.

16. Add 60 grams mozzarella cheese, 1 teaspoon garam masala and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Add 1 teaspoon coriander and mix it well.

19. Cook for another 3 - 5 minutes on medium heat.

20. Remove it from heat.

21. Garnish with coriander and boiled eggs.

22. Serve hot with pav.