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Khageena Recipe – Eggs Hyderabadi Style

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Khageena and roti was a breakfast staple….its a typically hyderabadi breakfast….khageena is very much the masala scrambled eggs meets egg burji….only better!! Even if I say so myself!! What can I say about eggs that have been scrambled into a spicy onion and tomato mix?? It is a good accompaniment for rotis and rice, awesome on a toasted sandwich as well!!

if you havent had khagina for breakfast, you can bet your last rupee you havent been to the right places to eat in hyderabad. while the biryani gets so much coverage, i cringe when these lesser known dishes, which are part of the culinary landscape of hyderabad are dying obscure deaths…. plus with the landscape and demography of hyderabad changing the way it has been… a lot of the “typical hyderabadi” stuff is perishing…slowly…but very surely… including the cuisine…. while multi cuisine is the way to go to attract the crowds….north indian fare ( i am not even sure it is authentic north indian) is much more easier to find / sell than regional…..and while andhra cuisine with its fiery trail has managed to lodge itself by way of speciality restaurants….it is sad that authentic hyderabadi fare is now relegated to the gallis of the Old city….where one can still find khichdi and khatta on the breakfast menu…..

i digressed…. not surprisingly…..anyways…. here’s my version of khageena…. am sure there are other’s as well in cyberspace….each one as authentic as the next!! 😉

For khagina (serves 4)

11/2  c finely chopped onions

1 c finely chopped tomatoes

3 T fresh mint and cilantro leaves

1 t ginger garlic paste

Salt to taste

¼ t turmeric powder

1-11/2 t red chilly powder

2 green chillies chopped fine

4 eggs

2 T oil

In a heavy bottom pan, heat the oil and fry the onions and green chillies till the onions are golden brown. Add the ginger garlic paste and fry till the raw smell disappears. Add the turmeric, red chilly powder and salt and stir well. Add the chopped tomatoes and cook till it turns mushy, but the liquid is more or less dry. This is important else you will have an eggy smell in the khagina. Break the eggs into a bowl and whisk lightly with a fork. Pour the eggs into the onion mixture and cook on medium heat, stirring until the eggs are cooked and scrambled into small pieces. Continue to cook till there is no liquid and the eggs and onion mixture have merged. It should be light brown in  colour. Stir in the cilantro and mint leaves and stir fry another few seconds. Serve hot with rotis or with rice and dal.

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About arundati

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17 responses »

  1. It is a great recipe but somehow the Ginger garlic does not seem to go well with any Bhurjee or Khagina dish…..at most a pinch of it would do, not more than that!!

    Reply
  2. I didn’t know of this version of Hyderabadi egg bhurji or the name. Have I just verbally murdered this dish? Hope not.

    Reply
  3. This looks so good I’d want to eat it for lunch with rice.

    Reply
  4. I was born and brought up in Hyderabad, but its so unfortunate that I never heard of this dish Arundhati..:) being an ardent egg-lover, this is so pleasing to my hungry eye…:D

    Cheers,
    Siri

    Reply
  5. I like the toasted bread idea… sounds nice with the light spicing.

    Reply
  6. Nice new look girl, very pro…whatsup? Been working hard! Love the bhurji & have a Hyd cookbook that calls it khageena too! At least poor K gets the eggs, if not the chicken!

    Reply
  7. So that’s what it is called! I grew up eating this for breakfast and just called it anda bhurji.

    Reply
  8. looks great .. my hubby will love this

    Reply
  9. We make this a lot… A LOT! explains our family’s Hyderabadi heritage 🙂

    totally!!

    Reply
  10. I’ve never had this before, and looks like I’ve missed something tasty in my life:)

    🙂 everyone is entitled to a good plate of khageena!!

    Reply
  11. I completely agree with you. Whenever I go back to India, I never find restaurants which serve authentic Hyderabadi fare…it’s always the usual biryani, mirchi ka salan and co.
    I want khageena!!!

    biryani is sooo overdone!! there’s a khazana of hyderabadi food out there…. and may be sadly lost in the biryani avalanche

    Reply
  12. Thats looking good!

    thanks valli

    Reply
  13. My first time here. A very nice blog u have.

    This sounds like egg Bhurji. i have never heard this name before, & never went to hyderabad.

    Love this with parathas, any time of the day for any meal.

    yes…but a lot spicier than egg bhurji

    Reply
  14. Looks really delicious..Perfect breakfast!

    thanks!!

    Reply
  15. This looks delicious. Even people who don’t like eggs would enjoy this.

    hmmm never thought of it that way…but the flavours of the onion, mint and cilantro are fabulous

    Reply
  16. looks yummy and spicy! sure gonna try it out

    do let me know how you liked it!!

    Reply
  17. Looks very yummy. Never occurred to me to approach eggs from a garlic-ginger-cilantro angle. 🙂

    You have mentioned khichdi on this post and in the past. But I haven’t seen a recipe here. Mind sharing your take on it?

    thanks Sundar…. will post Khichdi soon….

    Reply

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