Is Bengali Dim Begun Khagina similar to Pakistani or Hyderabadi Khagina?

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.

What should be the ratio of Eggplant and Egg in Khagina?

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 Recipe Debjanir Rannaghar

Name: Dim Beguner Khagina | Begun Khageena
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Bengali
Ingredients: 2 Eggplant aka Begun aka Baingan (big size); 2 Eggs; 2 Onion; 4 cloves of Garlic; 2 Dry Red Chillies; 3 Green Chillies; 1/2 cup Coriander leaves; 1 Tbsp. Lemon Juice; 1 Tsp. Salt; 1/2 Tsp. Turmeric Powder; 2 Tbsp. Mustard Oil

Description

Dim Beguner Khagina is a semi-dry crumbly side dish prepared with Egg and Eggplant. This is similar to Begun Pora or Begun Bhorta.

Ingredients

Units Scale

2 Eggplant aka Begun aka Baingan (big size)
2 Eggs
2 Onion
4 cloves of Garlic
2 Dry Red Chillies
3 Green Chillies
1/2 cup Coriander leaves
1 Tbsp. Lemon Juice
1 Tsp. Salt
1/2 Tsp. Turmeric Powder
2 Tbsp. Mustard Oil

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Instructions

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 1/2 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.

Notes

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

Nutrition

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