Egg Fry with Ker Sangri Masala
Hard-boiled eggs pan-fried and simmered in a tangy, spicy Rajasthani ker sangri masala. The dried desert beans and berries rehydrate into a chewy, earthy base that pairs beautifully with the golden egg coating. A rustic Marwari classic that brings the Thar Desert straight to your plate.
For 4 servings
- prep
Soak the ker and sangri.
Rinse the dried ker and sangri thoroughly. Soak them in warm water for 2 hours. Drain and set aside.
TIPSoaking softens the tough dried beans and reduces bitterness. - pressure cook · ~15 min
Pressure cook the ker and sangri.
Transfer the soaked ker and sangri to a pressure cooker with 2 cups of fresh water. Cook on medium heat for 3 whistles. Let the pressure release naturally, then drain and set aside.
TIPDo not discard the cooking water; it can be used to adjust the gravy consistency later. - boil · ~8 min
Hard boil the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 8 minutes. Transfer to an ice bath, cool completely, peel, and slice in half.
TIPAn ice bath stops the cooking instantly and makes peeling effortless. - fry · ~5 min
Pan fry the boiled eggs.
1.Heat 1 tbsp oil in a non-stick pan over medium heat.2.Sprinkle a pinch of turmeric and a pinch of red chili powder over the oil.3.Place egg halves yolk-side down and fry until golden (1-2 min).4.Flip and fry the white side for another minute. Remove and set aside.TIPDon't crowd the pan; fry in batches if needed for even browning. - temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in a heavy-bottomed pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add dried red chilies and asafoetida, stir for 10 seconds until fragrant.TIPKeep the heat medium; asafoetida burns quickly and turns bitter. - saute · ~15 min
Build the onion-tomato masala base.
1.Add chopped onions and sauté until deep golden brown (7-8 min).2.Stir in minced ginger, garlic, and slit green chilies. Cook for 1 minute.3.Add chopped tomatoes, remaining turmeric, red chili powder, coriander powder, and salt.4.Cook until tomatoes break down completely and oil separates from the masala (5-6 min).TIPPatience is key — deeply browned onions are the foundation of this dish's flavor. - simmer · ~10 min
Add ker sangri and simmer.
1.Lower the heat and gently stir in the whisked yogurt. Mix vigorously to prevent curdling.2.Add the pressure-cooked ker and sangri along with ¼ cup of the reserved cooking water.3.Cover and simmer on low heat for 8-10 minutes, stirring occasionally.TIPAlways lower the heat before adding yogurt; high heat will split the gravy. - assemble · ~2 min
Combine the fried eggs with the masala.
Gently nestle the fried egg halves into the simmering ker sangri masala, yolk-side up. Spoon some gravy over the eggs. Sprinkle garam masala and dry mango powder on top. Cover and cook for 2 more minutes.
TIPDon't stir after adding the eggs — keep them intact for the best presentation. - garnish
Garnish with fresh coriander leaves and serve hot.
Turn off the heat and let the dish rest for 2 minutes. Garnish generously with chopped coriander leaves. Serve directly from the pan with bajra roti or missi roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak ker and sangri for the full 2 hours to ensure they soften properly and lose their natural bitterness.
- 2Always fry the egg halves yolk-side down first to create a protective crust that keeps the yolk intact.
- 3Let the yogurt come to room temperature and whisk it smooth before adding to the hot pan to prevent curdling.
- 4Reserve the pressure cooker water — it adds earthy flavor and helps adjust gravy consistency without diluting taste.
- 5Brown the onions until deep golden for the richest masala base; rushing this step weakens the dish's depth.
- 6Nestle eggs gently into the gravy and avoid stirring once they are added to keep them whole for serving.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon total: pan-fry the eggs using a non-stick spray, then temper the spices in the same minimal oil. The dish retains its character with significantly less fat.
jainJain
Omit garlic and onion; replace with a pinch of asafoetida and a finely chopped green plantain or bottle gourd for bulk. The ker sangri and spice blend still deliver the authentic Rajasthani tang.
veganVegan
Replace eggs with firm tofu slices, pan-fried until golden. Swap yogurt for thick cashew cream or coconut yoghurt. The masala remains fully plant-based and deeply flavourful.
high proteinHigh-protein
Add 200 g of pre-cooked chickpeas along with the ker and sangri in step 7. This boosts protein and fibre while complementing the earthy desert flavours.
Why this is on our healthy list.
Rich in Desert Fibre
Ker and sangri are traditional desert legumes packed with dietary fibre that supports digestion and promotes a feeling of fullness.
High-Quality Protein
Eggs provide complete protein with all essential amino acids, making this dish a satisfying and muscle-friendly meal option.
Antioxidant Spices
Turmeric, cumin, and asafoetida contribute anti-inflammatory and antioxidant compounds that support overall wellness.
Low Glycemic Impact
With no added sugar and a base of fibre-rich beans and protein from eggs, this dish helps maintain steady blood sugar levels.
Frequently asked questions
No, soaking is essential — it softens the tough dried berries and beans, reduces bitterness, and ensures even cooking during pressure cooking.
