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

4 serv.

large eggs↗5
flour↗5 tablespoons
black pepper, to taste↗
ground coriander↗1⁄4 teaspoon
cardamom↗1⁄4 teaspoon
salt↗1⁄4 teaspoon
onion, finely chopped↗1⁄2 cup
parsley, finely chopped↗2 tablespoons
yogurt↗4 tablespoons
butter↗3 tablespoons

Step-by-step instructions

1
Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly.
2
Melt the butter in a 9-inch skillet and por the egg mixture into it.
3
Cook over low heat, covered, until the eggs are set on top.
4
Flip the omelet out onto a plate and slide it back into the pan on the other side.
5
Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter.
6
Serve warm or at room temperature.

Source: food.com

Original recipe ↗

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