Introduction
If you scroll through Instagram today, you will see people frying eggs inside eggplant rings. It looks pretty, but ask any grandmother from rural Bengal, and she will tell you: that is not how we treat a Brinjal.
Today, I am sharing a heritage recipe that is slowly disappearing: Dim Begun Khagina (Smoky Eggplant & Egg Hash).
Unlike a standard French omelette which is folded and flat, a Khagina is a rustic scramble. My grandmother used to make this on winter mornings when there wasn’t enough meat for a full curry, but she wanted to give us something nutritious. It combines the smoky, charred flesh of a roasted brinjal (baingan) with the fluffiness of scrambled eggs.
The magic happens when the charcoal flavor of the eggplant meets the richness of the egg. It is buttery, spicy, and tastes like a winter campfire.
The “Pora” (Roasting) Technique
The secret to this dish is not boiling the eggplant; it is roasting it on an open flame. This technique (known as Pora in Bengali) imparts a smoky flavor that you simply cannot get from a non-stick pan. We also use a little trick: stuffing garlic cloves inside the eggplant before roasting, so the garlic steams in the vegetable’s own juices.
The Recipe Card
Prep time: 10 minutes | Cook time: 20 minutes | Servings: 2-3
Ingredients:
1 Large Brinjal (Bharta Baingan): The large, purple variety with few seeds.
2-3 Eggs: Whisked lightly.
4 Cloves of Garlic: Peeled.
1 Large Onion: Finely chopped.
2 Green Chilies: Finely chopped (adjust to heat preference).
2 tbsp Mustard Oil: Highly recommended for that authentic pungent kick (or use Ghee).
Fresh Coriander: A generous handful.
Spices: ½ tsp Turmeric, ½ tsp Red Chili Powder, Salt to taste.
1 tsp Lemon Juice: To balance the smokiness.
Instructions:
The Roasting Ritual: Wash the brinjal and dry it. Make 4 deep slits in the flesh with a knife. Tuck the garlic cloves inside these slits. Rub the skin with a drop of oil.
Fire Roasting: Roast the brinjal directly over an open gas flame (use a wire mesh/roti jali if you have one). Turn it frequently for about 10-12 minutes until the skin is completely charred and the inside is soft and mushy.
The Mash: Let it cool slightly, then peel off the charred skin. Mash the flesh and the roasted garlic cloves together. It should be pulpy.
The Masala Base: Heat mustard oil in a pan. Add the chopped onions and green chilies. Sauté until the onions are golden brown. Add the turmeric and chili powder.
The Mix: Add the mashed eggplant to the pan. Cook it for 2-3 minutes on medium heat to remove excess moisture.
The Scramble: Push the eggplant to one side of the pan. Pour the whisked eggs into the empty space. Let them set slightly, then scramble them. Once the eggs are semi-cooked, mix them vigorously with the eggplant mash.
Finish: Cook for another minute until everything is well combined but still moist (do not overcook it into rubber!). Turn off the heat. Stir in lemon juice and fresh coriander.
Serve: Eat warm with Parathas or simple toasted bread.
The “Pinch of Thrift” Tip (Zero Waste)
The Toastie Hack: If you have leftover Khagina, do not reheat it in the microwave (it gets rubbery). Instead, use it as a sandwich filler. Butter two slices of bread, stuff them with cold Khagina, and grill it. The crispy bread contrasts perfectly with the soft, smoky filling.
The Pinch of Masala 