hyderabadi khageena • food i grew up with - ep 7 recipe: ingredients: 2 large onions, sliced against the grain 3 tbsp oil salt to taste 1 tsp ginger garlic paste 1/2 tsp turmeric powder 1–1 1/2 tsp red chilli powder 1/4th cup water 5 eggs chopped cilantro slit green chillies method: 1. Take 2 large onions and slice them against the grain as shown. this helps them soften down properly and turn almost mushy as they cook. 2. In a pan, heat up 3 tbsp oil and add the onions in. sauté for a few minutes, then add salt to taste, ginger garlic paste, 1/2 tsp turmeric powder, and 1–1 1/2 tsp red chilli powder. mix everything well. 3. Add a tiny splash of water, around 1/4th cup, cover the pan, and let the onions cook on low for about 10 minutes. this step is really important. the onions need to properly soften and caramelize for the flavor to shine through. if they still hold their structure, the khageena won’t have that same comforting texture or depth of flavor. 4. Once the onions are done, crack in 5 eggs into random spots in the pan and sprinkle a little salt on top. cover again and cook on low until the eggs are fully cooked. 5. Garnish with chopped cilantro and slit green chillies. You can break the eggs into smaller pieces before serving! tip: i personally love the onions cooked down really soft because i usually eat khageena with rice, ghee, and achar. if you’re eating it with roti, you can leave a little more texture in the onions. #hyderabadifood #hyderabadi #khageena #indianfood #foodigrewupwith — @noorbaqtiar TikTok