Khageena is a luxury Hyderabad breakfast item. I have been eating this
since my childhood. It was always on Fridays we had parathay with mango, and
Khageena with acchaar….Those good old days….
Now I also make it when I am short of any curry so it’s a lunch item for
me too: )
It is important to make it this way that the fresh color of the eggs
stays as is and the khageena stays soft and not crumbly!!!
We use no dark spices in it means: garam masala, coriander powder and
cumin powder are NOT used in it. Heard na the eyes eat with you, so make it beautiful
:)
I don’t use too much red chili as green chilies give them the
“theekha”(hot) taste!
2 large onions (very fine sliced)
2 medium tomatoes (diced)
4-5 green chilies (chopped)
Hand full of chopped fresh coriander
6 eggs (beat well)
4-5 tbs oil
5-6 black peppercorn
½ tsp salt
½ tsp red chili flakes
2 pinch of turmeric (haldi)
*heat oil in a non stick pan or wok
*fry the sliced onions on a medium heat so they get light pinkish and
don’t burn or turn brown
*now add in the cubed tomato and chopped green chili and sauté till the
water is dried up. Keep stirring to avoid from sticking
* beat the eggs with the 3 spices well and now pour all into the pan
*add the black peppercorn to it and just fold with gentle hands
*don’t mix very strongly, as it will turn into a crumbly paste…
* just keep the heat on medium and keep folding it gently till you see
the oil showing up from sides
*turn off the heat and NOW sprinkle the fresh coriander and leave the
half lid open so all does not become mushy
*Its ultra soft moist and very tasty!!!!
Serve with paratha, or chapatti or with a toasted bread:
Thanks
ReplyDelete