Hyderabadi Khagina

1. 1

   Step 1

   • a.Prepare the Eggs
   • b.In a medium bowl, crack the 6 eggs.
   • c.Add 1 tsp of salt and whisk vigorously until the yolks and whites are completely combined and slightly frothy. Set aside.
2. 2

   Step 2

   • a.Sauté Aromatics
   • b.Heat 3 tbsp of vegetable oil in a wide, non-stick pan or skillet over medium heat.
   • c.Add the 2 finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and light golden brown at the edges.
   • d.Add the 3 slit green chilies and 1 tbsp of ginger-garlic paste. Sauté for another 60 seconds until the raw aroma of the paste disappears.
3. 3

   Step 3

   • a.Cook the Masala Base
   • b.Add the 2 finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring and mashing with the back of a spoon, until they turn soft and pulpy.
   • c.Add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Mix well and cook for 1-2 minutes until the spices are fragrant and the oil begins to separate from the masala.
4. 4

   Step 4

   • a.Scramble the Eggs
   • b.Reduce the heat to low. Pour the whisked egg mixture evenly over the masala.
   • c.Let the eggs cook undisturbed for about 30-45 seconds, allowing the bottom layer to set slightly.
   • d.Using a spatula, gently push the cooked portions from the edges toward the center. Tilt the pan to allow the uncooked egg to flow to the empty spaces. Repeat this process for 2-3 minutes until you have large, soft, and moist curds. Avoid over-stirring to prevent small, dry crumbles.
5. 5

   Step 5

   • a.Garnish and Serve
   • b.Once the eggs are about 90% cooked but still look moist, turn off the heat. The residual heat will finish the cooking.
   • c.Sprinkle 0.5 tsp of garam masala and 2 tbsp of chopped coriander leaves over the top.
   • d.Give it a final gentle fold to combine. Serve immediately with hot rotis, parathas, or pav.

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