Khagina has been a fan-favorite among food lovers which is healthy, protein-packed and easy to make. In India, Khagina has evolved into several forms, becoming much more than just eggs whisked in a pan. However, Hyderabadi Khagina has taken a special corner in our hearts thanks to its flavorful combination of onions, spices, and eggs.
Before we get deep into how to make Ande ka Khagina, it is important to look at how this came to India.
What is Khagina?
Khagina or Khageena is a traditional South Asian egg dish or a spicy version of scrambled eggs. Unlike the plain scrambled eggs, Khagina food blends certain vegetables and aromatic spices to create a bold flavor that can be served at breakfast, lunch or dinner.
It originated centuries ago, majorly influenced by Persian and Mughal culinary traditions. The food experts suggest that the word khagina came from its Persian roots with the word 'khag' meaning eggs.
One of the earliest mentions of Khagina dates back to the 13th-century Persian classic "Bagh o Bahar". Later, during the Mughal era, the dish was blended with Indian flavors and soon became a popular household recipe across the region.
Mostly, Hyderabadi Khagina became most popular thanks to its rich choice of spices and chilies while Sindhi versions added potatoes for extra heartiness. Today, Anda Khagina recipe is loved across India as a quick breakfast option, lunch or even dinner.
What are the ingredients needed to make Khagina?
Khagina gained immense attention after actress Aditi Rao Hydari shared how this recipe is her go to quick breakfast option which is lazy yet easy to make. To prepare this Hyderabadi Khagina, you’ll need some basic but flavorful ingredients, which includes the following:
- Oil/Butter/Ghee
- Ginger garlic paste
- Sliced onions
- Slit chillies
- 2-3 eggs
- Red chilli powder
- Coriander
- Salt according to your taste
How to prepare Khagina?
Just when your ingredients are prepared, let’s move on to the making of Egg Khagina. The steps are as follows:
- Place a pan on a medium flame and spread the oil, butter, or ghee according to your preference.
- Add 1 teaspoon ginger-garlic paste to the hot oil.
- Sauté for about 30-40 seconds until it turns golden and aromatic.
- Now add a medium-sized onion, finely sliced, along with chopped green chilies.
- Stir occasionally and cook until onions turn slightly caramelized.
- Now, crack 2-3 eggs directly over the onion base and cover it with a lid.
- Let the eggs cook in steam for 2–3 minutes at a low flame.
- Prepare Ellipaya Karam by grinding garlic, chili powder and salt together.
- Put the paste at the top of the cooked dish.
- Garnish with freshly chopped coriander leaves.
Since Khagina can be served as a breakfast, lunch or dinner, you can easily pair the dish with warm rotis, parathas, or even bread. You can also pair it with rice for the ultimate comfort meal.
What are some tips to keep in mind while making Khagina?
While Khagina is an easy recipe to make, you can follow these simple tips to make the dish flavorfully.
- Cook the dish on low flame.
- Use Ghee instead of oil or butter for more authentic flavor.
- Ensure that the onions turn pinkish in color for better flavor depth.
- You can add extra vegetables like spinach, capsicum, or mushrooms to enhance nutrition.
- Eat the dish when freshly prepared to avoid reheating.
Conclusion
Khagina is a simple egg recipe which is more than just whisking eggs.Originating from Persian roots, Khagina later gained Mughal influence before finding its place as a Hyderabadi household favorite. Today, it became a dish which is both comforting and wholesome.
Whether you enjoy it for a lazy breakfast, a quick lunch, or a light dinner, Khagina is simple to make. The addition of Ellipaya Karam gives it that fiery Hyderabadi touch, elevating its taste.