Khagina: A Persian Recipe for Scrambled Eggs from the Diwans Bungalow

Khagina is a scrambled egg dish of Persian origin that is the signature breakfast items at jüSTa Diwans Bungalow in Ahmedabad.

“It is simply egg, mixed with a lot of onion,” my server explain when I ask about khagina. This deceptively simple description does not do the dish justice. The khagina that arrives at my table is a scrambled egg preparation — like a bhurji, but richer; heavy on the onion, flavoured with tomatoes, and a generous hand of coriander.

Khagina has Persian origins, and is a a type of scrambled egg. The word ‘khagina’ itself is derived from the Persian word ‘khaag’, meaning egg.

Khagina, one of the signature items at jüSTa Diwans Bungalow, a 150-year-old heritage home that is now a luxury boutique hotel. The ancestral home of architect IM Kadri, it was built by his great-grandfather Sayad Bavamiyan Kadri — the Diwan of Radhanpur. It was converted into a hotel in 2011 and is now under the jüSTa umbrella. Architecturally, it is all vintage furniture, block print and ajrakh furnishings, and stained glass bay windows.

Three generations of Rihana Begums’ family have been cooking this dish — first for the Diwan and his family, and now for guests.

RECIPE FOR KHAGINA

Ingredients

4-5 Eggs, lightly beaten or added directly
2 large onions, finely chopped
1 tsp ginger-garlic paste
2-3 green chilies, finely chopped or slit
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
2-3 tbsp oil/ghee
Fresh coriander and mint leaves to garnish

Method

Heat oil in a pan, add in the chopped onions and green chilies. Sauté until the onions turn golden brown.
Stir in the ginger-garlic paste and fry until the raw smell disappears (about a minute).
Add turmeric, red chilli powder, and salt. Cook until they are completely soft and mushy.
Break the eggs into the pan. You can lightly whisk them beforehand or crack them directly into the pan for a chunkier texture.
Mix well and cook on medium-low heat, stirring occasionally until the eggs are scrambled and combined with the onions.
Top with fresh coriander and mint leaves, then cover and steam (dam) on low heat for 1-2 minutes.
Serve hot with roti, paratha, or bread

Cook’s notes:
For a drier, firmer Khagina, cook until the moisture from the onions evaporates
Using ghee adds extra richness to the dish
Ensure the onions are very soft, for the best texture

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