Ker Sangri with Scrambled Eggs with Roti

Instructions

1. 1

   Soak and Prepare Ker Sangri

   • Rinse the dried ker and sangri under running water 2-3 times to remove any dust.
   • Place them in separate bowls and cover with ample water. Let them soak for at least 6-8 hours or overnight. This step is crucial for rehydration and removing bitterness.
   • After soaking, drain the water completely and rinse them one more time.
2. 2

   Pressure Cook the Ker and Sangri

   • Transfer the soaked ker and sangri to a pressure cooker.
   • Add 2 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10-12 minutes, until they are tender but still hold their shape.
   • Allow the pressure to release naturally. Once safe, open the cooker, drain any excess water, and set the cooked ker sangri aside.
3. 3

   Prepare the Masala Base

   • Heat mustard oil in a wide, heavy-bottomed pan (kadai) over medium heat until it's slightly smoking, then reduce the heat.
   • Add cumin seeds and let them crackle. Add the asafoetida and sauté for 10 seconds.
   • Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4. 4

   Cook the Spices and Curd

   • Reduce the heat to low. Add the Kashmiri red chili powder, remaining 1/4 tsp turmeric powder, and coriander powder. Stir for 30 seconds until fragrant.
   • Slowly pour in the whisked curd while stirring continuously. This prevents the curd from splitting. Cook for 3-4 minutes, stirring constantly, until the masala thickens and oil begins to separate at the edges.
5. 5

   Combine with Ker Sangri

   • Add the boiled ker sangri to the pan, along with the remaining 1 tsp of salt and amchur powder.
   • Gently mix everything to ensure the ker sangri is well-coated with the masala.
   • Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld together beautifully. If the mixture seems too dry, add a splash of hot water.
6. 6

   Add and Scramble the Eggs

   • Push the ker sangri mixture to the sides of the pan, creating a well in the center.
   • Crack the 8 eggs directly into this well. Season the eggs with a small pinch of salt.
   • Let the eggs cook undisturbed for about a minute until the edges begin to set.
   • Using a spatula, gently scramble the eggs in the center. As they cook, gradually fold them into the surrounding ker sangri mixture.
   • Continue to cook for 3-4 minutes, stirring gently, until the eggs are cooked to your preferred level of doneness (soft or firm).
7. 7

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the dish.
   • Give it a final gentle mix. Serve immediately with hot phulkas, parathas, or even toasted sourdough bread for a complete meal.