I had Dim Beguner Khagina for the first time at my in-law's place a few years back. While I was expecting the regular dose of Begun Pora; the Khagina was for sure a surprise. After all, not every day you got to eat a variation of scrambled eggs cooked with eggplant. Moreover, I found the texture crumbly which for sure was interesting considering the fact that eggplant and Bringal were used. I was expecting something similar to Begun Pora or Baingan Ka bharta after all. I asked Maa and found this is a simple dish they cook quite regularly at home.
What I had resembled Begun Pora yet it was dry and crumbly. I for sure found egg and it was rightly spiced. I came home and started checking the details about Khagina.
Variations of Khagina
A little search and talking to a few friends, family, and also colleagues helped me to understand Khagina. internet search told me Khagina is an Egg-based breakfast dish and quite popular in India and Pakistan. It is known as Ande ka Khagina as well. It matches either Omelette or scrambled eggs. Egg Khageena resembles Parsi Akuri as well. By then I was confused. What I had was completely different. It had eggs however the dish was dominated by Eggplant aka Begun not egg! It was Bhorta-like yet dry. Moreover, I would not call Dim Beguner Khagina a breakfast dish. It is more of a side dish.
Dim Beguner Khagina, a Bengali-muslim delicacy
A little chitchat with the members of my family from my husband's side; talking to a few friends who are Bengali Muslim and most importantly a visit to Bangladesh helped me to understand this Begun Khagina better. Don't think that I visited Bangladesh for Khagina! It was an official trip and I was privileged to visit a few friends mostly for dinner. Needless to say, I tried different homemade delicacies including Dim Beguner Khagina there. Surprisingly I found the Khagina from Bangladesh similar to the Khagina prepared by my mother-in-law. She is from Bankura, West Bengal. I heard from her, the same recipe is followed in our in-law's place in Birbhum as well.
Dim Begun Khagina, tips and tricks
By then, I made Dim Beguner Khagina manier times. This is a simple dish to cook with easily available ingredients. You just need to manage the texture of the khagina. If you are not allergic to eggs and love Begun Pora or Begun Bhorta, do give this delicacy a try.
No. Pakistani Khagina or Hyderabadi Khagina resembles Egg Akuri or Scrambled egg or Omellete. Bengali Dim Begun Khagina, on the other hand, resembles Begun Pora or Baingan ka Bharta. It is not a breakfast dish typically. You can serve this as part of lunch and dinner as a side dish.
Else it will be Begun Pora!
1:1 works best. If you are using a big eggplant, add one egg to it. I prefer using 2 eggs and 2 eggplants.
Dim Beguner Khagina is a semi-dry crumbly side dish prepared with Egg and Eggplant. This is similar to Begun Pora or Begun Bhorta.
- 2 Eggplant aka Begun aka Baingan (big size)
- 2 Eggs
- 2 Onion
- 4 cloves of Garlic
- 2 Dry Red Chillies
- 3 Green Chillies
- ½ cup Coriander leaves
- 1 Tbsp. Lemon Juice
- 1 Tsp. Salt
- ½ Tsp. Turmeric Powder
- 2 Tbsp. Mustard Oil
- Take eggplants and give vertical and horizontal slits.
- Refer to the picture to understand the slits.
- Insert Garlic cloves into the groove of the Eggplant.
- Use 2 cloves of Garlic per Eggplant.
- Now apply ½ Tsp. of Mustard oil on the skin of the Eggplants.
- Start roasting the Eggplants using a manual bread toaster (jaali).
- You need to roast the Eggplant for around 8 minutes.
- Once done, switch the flame off.
- Dip the eggplants in a bowl full of water.
- Keep those as it is for 2 minutes and then lightly remove the burnt skin of the eggplants.
- Discard the stalk.
- Take the eggplant in a bowl.
- While cleaning the eggplant, clean the roasted garlic as well.
- Now dry roast Dry Red Chillies for 2 minutes.
- Switch the flame off and wait till those are completely at room temperature.
- Meanwhile, roughly chop the onion, green chilies, and also Coriander leaves.
- Take the roasted chilies in a bowl and crumble those using your fingers.
- Now add chopped onion followed by coriander leaves and also 1 Tbsp. Mustard Oil.
- Add Salt to this and start mixing.
- Mix for around 3-4 minutes.
- You will see the mixture releasing moisture.
- Now add two eggs and mix
- At this point add chopped green chilies followed by the roasted eggplant.
- You will see the eggplant is buttery soft after roasting.
- Now mix everything properly.
- Heat remaining oil in a pan.
- Now pour the eggplant and egg mixture.
- Keep cooking on low flame for 10 minutes.
- Keep stirring.
- In between add turmeric powder and mix.
- After 10 minutes you will see a semi-thick, semi-crumbly mixture appearing.
- Mix lemon juice and switch the flame off.
- Serve Dim Beguner Khagina with Roti or Rice and Dal.
- Turmeric powder is optional; however, if you are allergic to Eggplant, it is better to add a dash of it. It enhances the color as well.
- You can add 1 egg for 2 eggplants however 2 eggs make it more flavorful.
- Prep Time: 5min
- Cook Time: 15min
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 75g
- Calories: 145
- Sugar: 7.7g
- Sodium: 503mg
- Fat: 7.8g
- Saturated Fat: 1.2g
- Carbohydrates: 16.3g
- Fiber: 7.6g
- Protein: 4.7g
- Cholesterol: 65mg
Keywords: bengali khagina recipe, dim beguner khagina recipe, begun khagina recipe, begun pora recipe, baingan ka bharta recipe
Easy Egg Recipes
- Dim er Surua (also known as Bengali Egg Surua or Egg Stew)
- Egg Tadka (also known as Kolkata street-style Dim Torka)
- Haas-er Dim Bhapa (also known as Bengali Bhapa Dim or Duck Egg Bhapa)
- Chettinad Egg Curry (also known as Chettinad Muttai Masala)
- Dimer Dalna (also known as Bengali Egg Curry with Potato)
- Savoury Cheese and Veggie Muffins
- Dim Pauruti (also known as Bengali Dim Toast)
- Dimer Halwa (also known as Egg Halwa or Ande Ka Halwa)
- Aanda curry (also known as North-Indian Egg Curry)
- Quick Aanda Ras Malai ( Rosomalai with Egg)
Have you tried the Dim Begun Khageena recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here on email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.