An associate from my former university who is currently working on his PhD thesis on Pakistan asked me if I could share a simple and basic recipe from Pakistani kitchen that he could try. As I sat and thought about it, it took me a while to come up with it. This was the first thing I learnt to cook as a 13 year old. Nothing fancy! Just the Pakistani version of spiced scrambled eggs that is eaten with homemade chappati or toasted bread. It’s called Khageena.
Ammi would cook this for a quick lunch or dinner when her fridge would be empty of the groceries or we had just returned from a long journey. It takes about 15 mins to prepare and is delicious. This one is for you Captain Kirk.
- Break the eggs in a bowl and beat them lightly. Keep aside.
- In a frying pan heat the oil and add chopped onions and potatoes. Fry for 7-8 mins till the onions are translucent and potatoes are almost done.
- Add Cumin and tomatoes. Be careful as the tomatoes will splash. Add around ¼ cup of water to it. This will help the tomatoes to breakdown. .
- Add green chilies, salt, chili powder and cumin powder to the mixture and wait for the water to dry.
- As soon as the water is gone, add eggs and mix. Cook the eggs and keep mixing till the eggs are done and the mixture resembles minced meat.
- Garnish with fresh coriander leaves. Remove from the heat and serve with roti or bread.