Khagina

1. 1
   prep · ~1 min

   Whisk the eggs lightly.

   Crack all 8 eggs into a bowl. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not overbeat; a few streaks are fine. Set aside.

2. 2
   temper · ~2 min

   Crackle the cumin seeds.

   1.Heat oil in a wide, heavy-bottomed pan or kadhai over medium heat.

   2.Add cumin seeds and let them sizzle and turn fragrant (30 seconds).

   TIPThe cumin should darken slightly but not burn, or the dish will taste bitter.
3. 3
   saute · ~8 min

   Sauté the onions until golden.

   1.Add the finely chopped onions to the pan.

   2.Cook, stirring frequently, until the onions turn soft and golden brown (7-8 minutes).

   TIPPatience here is key. Properly browned onions build the savoury base.
4. 4
   saute · ~7 min

   Build the masala with ginger-garlic and tomatoes.

   1.Add ginger-garlic paste and slit green chilies to the pan. Sauté until the raw aroma disappears (1 minute).

   2.Stir in the chopped tomatoes, turmeric powder, red chili powder, and half the salt.

   3.Cook until the tomatoes break down completely and the oil begins to separate at the sides (5-6 minutes).

   TIPMash the tomatoes with the back of your spatula to create a cohesive, thick masala.
5. 5
   saute · ~3 min

   Scramble the eggs into the masala.

   1.Lower the heat to the lowest setting. Pour the whisked eggs directly into the pan.

   2.Let them sit untouched for 20 seconds, then begin to gently fold and scramble the eggs using a spatula.

   3.Continue cooking, constantly folding and scraping the bottom, until the eggs form soft, moist curds and no liquid remains.

   TIPLow heat ensures a creamy, soft scramble. High heat makes the eggs rubbery and dry.
6. 6
   garnish · ~1 min

   Finish with garam masala and coriander leaves.

   Remove the pan from the heat. Sprinkle garam masala and freshly chopped coriander leaves over the top. Fold once more to combine. Serve immediately.

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