Step-by-Step Instructions

1. 1.Heat Oil and Cumin

   Place a pan on the stove and light the flame. Add 1/4 cup of oil to the pan. Once the oil is slightly warm, add 1/2 teaspoon of whole white cumin seeds. Lightly crackle the cumin seeds until fragrant.

2. 2.Sauté Onions

   Add 2 finely chopped medium onions to the pan. Sauté the onions until they turn a light golden color, ensuring they are not over-browned.

3. 3.Add Aromatics

   Once the onions are lightly golden, add some dried curry leaves (or fresh if available) and 1-2 sliced green chilies. Mix well. Then, add 1 tablespoon of ginger-garlic paste and continue to sauté until the raw smell of ginger-garlic disappears and it's well combined with the onions.

4. 4.Cook Tomato Paste and Spices

   Add puree of 2 medium tomatoes to the pan. Mix thoroughly. Reduce the flame to low. Add 1/2 teaspoon of salt, 1 teaspoon of crushed red chili flakes, 1 teaspoon of coriander powder, and 1 teaspoon of Kashmiri red chili powder. Mix all the spices well with the tomato-onion mixture. Add 1/2 cup of water and cook until the mixture comes to oil (oil separates from the masala).

5. 5.Incorporate Fenugreek and Black Pepper

   Once the oil has separated, add 1 teaspoon of crushed fenugreek leaves (Kasuri Methi) and 1 teaspoon of black pepper powder. Mix gently. Add another 1/2 cup of water, keeping the flame low to prevent the water from drying out too quickly.

6. 6.Add and Cook Eggs

   Crack 6 eggs directly into the pan over the masala base. Cover the pan with a lid and cook on low heat for approximately 2-3 minutes, allowing the eggs to partially set.

7. 7.Scramble the Eggs

   Remove the lid. Gently break the egg yolks with a spatula and lightly scramble the eggs, mixing them with the masala. The goal is to create large, soft chunks of scrambled egg, similar to the texture of 'maghaz'. Continue to cook for 3-4 minutes until the eggs are fully cooked and well integrated with the spices.

8. 8.Garnish and Serve

   Add a generous amount of chopped fresh coriander and optionally, 1-2 more sliced green chilies. Gently mix everything together. Cover the pan and turn off the heat, allowing the khagina to settle for a few moments before dishing out. Serve hot with roti or paratha.