Khageena (spiced eggs) for Vishmama
My mother made this at other times too, but I remember it only when there was the clink of the gate in Domalguda and Vishmama’s head was visible at the gate. It was always unexpected of course - ‘cos no one called ahead in those days – and if it was anywhere near dinner time, Amma used to start getting the onions ready for making khageena (he is vegetarian too, so this was the extra for him). Special little brother!
Since then, I heard from Iris that there is a Greek dish, very similar, and called Khagana (or something close) - can't be a coincidence, given that the Greek word for mince is also Keema.
1 large onion diced
2 x 2-inch sticks of cinnamon
2 teaspoons of shahjeera (black cumin)
About ten cloves and ten cardamoms bashed up
A couple of bay leaves (optional)
A small handful of chopped coriander leaves
A smaller handful of chopped mint leaves
2 fresh green chillies
2 teaspoons ginger and garlic paste
A pinch of tumeric
A cup of milk
A couple of tablespoons of stirred yogurt
2 tablespoons of sunflower oil
You need a large wide frying pan for this, not too shallow a one. When the oil is hot, add the shajeera, cinnamon, cardamoms and cloves and bay leaves. Let them crackle and sizzle, then add the onions and green chillies and let them cook slowly until translucent. Now stir in the G&G paste letting it fry for a few seconds (it spits, so watch out), add the turmeric, and the coriander and mint leaves, stir around. Then put in the milk and let it all blend together, put in the yogurt and similarly gently blend it for a short while on low heat. Now break in the eggs, stir the whole around ever so gently without beating it; don’t let it get all scrambled, you need some solid, unstirred egg yolk and egg white bits here and there. Put the lid on. Let it cook on very low heat, stirring gently as above until it looks wet and nearly done. Turn the fire off. It will finish itself off on its own. (Except for Ro – who will probably want it to be totally free of any slimy wet bits!).