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
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.