There is something about scrambled or fried eggs that we all love, right? And while most people naturally assume scrambled or fried eggs to be breakfast or brunch dishes, there is one version of the dish that not only suits the biggest meals of the day, be it lunch or dinner, but also the Indian palate. Hello there, foodie, meet Anday Ka Khagina! This spicy, loaded, slightly scrambled, fried egg dish comes from the city of Hyderabad, and is so filling that it is always paired with parathas, rotis and even rice-based dishes. The best bit is that Anday Ka Khagina is super-easy to make and can be rustled up for the quickest dinner in no time. Here’s everything else you need to know.
If we look at the origins of this Hyderabadi dish then it is important to know that the dish may have come to Hyderabad by the way of Persia. The term Khagina comes from the Persian word Khaag, which refers to a sweet omelette served traditionally in Iran with onion soup. While the sweet version of the Khagina has been around for centuries—the first recorded recipe comes from a thirteenth-century Persian literary work credited to Amir Khusraw—the one made in Hyderabad is spicy and savoury.
Video courtesy: YouTube/Food Bhimas
How did this version come into being? It is believed that the Mughals turned the Khagina into its spicy version by adding spices and veggies like onions, ginger, garlic and coriander to it. With these additions, the Khagina then travelled to other parts of India. Today, Indian Muslims in Hyderabad and even parts of Bengal make Anday Ka Khagina as not only a meal option but an Iftari dish during Ramadan as well. The dish is so popular in Hyderabad that it is found across all street food joints.
There are basically two ways to make Anday Ka Khagina. One method is to break the eggs into a spice mix and cook them until done—a method reminiscent of Shakshuka. The other method involves a slight scrambling of the egg yolks to ensure the eggs get cooked more evenly—and this one is for those who aren’t fans of runny yolks but love them fried. No matter which method you use to make Anday Ka Khagina, make it you must—especially during those midweek days when making dinner can be quite the chore. Here’s the recipe.
Image used for representative purpose. Image courtesy: Mirchitales.com
Ingredients:
5 eggs
2 onions, finely sliced
2 green chillies, finely chopped
½ tsp cumin seeds
1 tsp ginger garlic paste
½ tsp turmeric powder
½ tsp red chilli powder
½ tbsp coriander powder
½ tsp garam masala powder
Salt, to taste
2 tbsp oil
2 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
Method:
1. Heat oil in a heavy-bottomed pan or wok.
2. Add cumin seeds and let them splutter.
3. Once the cumin seeds stop spluttering, add the onions and green chillies.
4. Saute the onions until they turn translucent, then add ginger garlic paste.
5. Cook for two to three minutes more, then add the turmeric powder, red chilli powder, coriander powder, garam masala and salt.
6. Mix well and cook for a minute.
7. Now, there are two ways to make the Egg Khagina.
8. The first method requires gaps to be made in the masala. Break the eggs individually into each gap, add salt to taste, then cover and cook until the eggs are done.
9. The second method requires you to break the eggs into the mix, break the egg yolks a little, adjust the salt and fry the eggs until done.
10. No matter which method you use, once the eggs are done, garnish them with mint and coriander leaves and serve hot.
