Khagina is an Indian spiced omelet. It can be served in wedges as an accompaniment to a vegetable curry or with a chutney. It can be served warm or at room temperature. this recipe was adapted from the “vegetarian epicure” book two by anna thomas. Note: the flour used is besam, chick-pea flour, words not in the computer.
Ingredients: [‘eggs’, ‘flour’, ‘black pepper’, ‘ground coriander’, ‘cardamom’, ‘salt’, ‘onion’, ‘parsley’, ‘yogurt’, ‘butter’]
Quantity of Ingredients: [“5 large eggs”,”5 tablespoons flour”,” black pepper, to taste “,”1/4 teaspoon ground coriander”,”1/4 teaspoon cardamom”,”1/4 teaspoon salt”,”1/2 cup onion, finely chopped “,”2 tablespoons parsley, finely chopped “,”4 tablespoons yogurt”,”3 tablespoons butter”]
Number of Servings: 4
Steps: [‘Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly.’, ‘Melt the butter in a 9-inch skillet and por the egg mixture into it.’, ‘Cook over low heat, covered, until the eggs are set on top.’, ‘Flip the omelet out onto a plate and slide it back into the pan on the other side.’, ‘Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter.’, ‘Serve warm or at room temperature.’]