Qageena (also called Qagina) is an onion+egg preperation enjoyed along with parathas, or along with Khichdi and Qimah for breakfasts. Below is my Ammi’s version of this delicious curry. Onions are pressure cooked along with seasonings and a little water until meltingly soft, then cooked until oil leaves. Lastly, eggs are poached in the spicy onion mixture until done and served warm immediately.
Ande ka Qageena – Onions With Egg Curry
Yellow Onions – 3, large, sliced
Eggs – 2, large
Red chilli powder – 1 tsp
Salt – 1 1/2 tsp
Canola Oil – 3 tbsp
Water – 1 cup
Green chiliies – chopped (optional)
1. Heat a pressure cooker and pour oil into it. Add onions, salt and chilli powder and mix. You can also add a few teaspoons of chopped green chillies if you want it hot and spicy. Add a cup of water to it pressure cook for 15 – 20 minutes so that the onions become very soft and almost melting. If the onions have not become very soft, add a little more water if needed, and pressure cook it again for 5-10 minutes.
2. Once the onions have become soft, then let it cook till most of the water dries up and it starts leaving oil, and keep stirring, so that it forms into a silky mixture. Later, reduce the heat to medium low, and make two wells in it. Crack open the eggs and pour them into their individual wells in the onion mixture. Cover the lid for 3-5 minutes until the eggs have cooked well. Do not stir after you add eggs. Serve the prepared qagina garnished with finely chopped cilantro immediately while still warm. Enjoy the dish.