Ker Sangri Anda Bhurji

Name: Ker Sangri Anda Bhurji
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 0.25 cup ker (dried, soaked 30 minutes and rinsed); 0.5 cup sangri (dried, soaked 30 minutes and rinsed); 3 cup water (for boiling ker and sangri); 0.25 tsp salt (for boiling ker and sangri); 6 pcs egg; 2 tbsp oil; 0.5 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(23)

TASTE SCORE

7/10

A rustic Rajasthani-style egg bhurji with tangy ker, earthy sangri, onions, tomatoes, and warm spices. It cooks quickly but tastes layered, making it a flavorful side or light main with roti or bajra bread.

PREP

15m

COOK

18m

SERVES

1 KATORI

307 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the ker and sangri.
Rinse the dried ker and sangri well, then soak them in enough water for 30 minutes to soften and loosen any grit.
boil · ~15 min
Boil the ker and sangri until tender.
1.Drain the soaking water and rinse the ker and sangri once more.
2.Add them to a pot with 3 cups water and 0.25 tsp salt.
3.Boil over medium heat until just tender, about 12-15 minutes.
4.Drain well and set aside.
TIPDo not overcook them; they should hold their shape and stay slightly chewy.
prep · ~1 min
Beat the eggs.
Crack the eggs into a bowl and beat them lightly until the yolks and whites are just combined.
saute · ~5 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion, green chili, and ginger.
4.Cook until the onion turns soft and light golden, 4-5 minutes.
saute · ~5 min
Add the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 3-4 minutes.
2.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and 0.25 tsp salt.
3.Mix well and cook for 1 minute so the spices bloom.
saute · ~2 min
Cook the ker and sangri with the masala.
Add the boiled ker and sangri to the pan and toss well so the masala coats everything. Cook for 2 minutes to bring the flavors together.
saute · ~3 min
Scramble in the eggs.
1.Lower the heat to medium-low.
2.Pour in the beaten eggs over the ker sangri mixture.
3.Stir gently and keep folding until the eggs are softly set and crumbly, 2-3 minutes.
TIPTake the pan off the heat while the eggs still look slightly moist; they finish cooking from residual heat.
garnish
Finish with coriander leaves.
serve
Serve hot with roti or bajra bread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse soaked ker and sangri twice to remove any lingering sand and excess bitterness before boiling.
2
Boil ker and sangri only until tender-chewy; if they go mushy, the bhurji loses its rustic texture.
3
Cook the tomatoes down until the oil begins to separate slightly, so the masala tastes rounded instead of raw.
4
Lower the heat before adding eggs, or the bhurji can turn dry and tough around the ker and sangri.
5
Stop cooking when the eggs are still a little glossy; residual heat will finish them softly.
6
If making ahead, prep and boil the ker-sangri earlier, then scramble the eggs fresh just before serving.
7
Leftovers reheat best on low heat with a spoonful of water to keep the eggs from becoming rubbery.