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A delicious and unique twist on classic scrambled eggs! This recipe combines the earthy, tangy flavors of Rajasthan's famous desert beans and berries, Ker and Sangri, with fluffy, spiced eggs. A protein-packed, flavorful meal perfect for any time of day, from a hearty breakfast to a quick weeknight dinner.
For 4 servings
Prepare the Ker Sangri
Cook the Ker Sangri
Sauté the Aromatics
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A delicious and unique twist on classic scrambled eggs! This recipe combines the earthy, tangy flavors of Rajasthan's famous desert beans and berries, Ker and Sangri, with fluffy, spiced eggs. A protein-packed, flavorful meal perfect for any time of day, from a hearty breakfast to a quick weeknight dinner.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 367.07 calories per serving with 19.1g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Create the Masala Base
Combine with Ker Sangri
Add and Scramble the Eggs
Garnish and Serve
Replace the eggs with 200g of crumbled firm tofu or paneer. Add it in step 6 and sauté for 4-5 minutes until heated through.
Increase the amount of green chilies or add a slit dried red chili along with the onions for extra heat.
Add 1/2 cup of green peas or finely chopped bell peppers along with the tomatoes for extra nutrition and texture.
With eight eggs in the recipe, this dish is packed with high-quality protein, essential for muscle building, repair, and overall body function.
The star ingredient, Ker Sangri, is naturally rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This traditional Rajasthani ingredient is a powerhouse of minerals like iron, calcium, and zinc, which are vital for healthy blood, strong bones, and a robust immune system.
Ker Sangri is a traditional Rajasthani delicacy made from a combination of dried desert beans (Sangri) and berries (Ker). They are native to the arid regions of Rajasthan and have a unique earthy and tangy flavor profile.
Yes, it's a very nutritious dish. The eggs provide high-quality protein, while Ker Sangri is an excellent source of dietary fiber, iron, and other essential minerals. Using ghee in moderation adds healthy fats.
A single serving of Ker Sangri Anda Bhurji contains approximately 375-400 calories, making it a substantial and balanced meal. The exact count can vary based on the amount of ghee used.
Dried Ker Sangri mix is commonly available at well-stocked Indian grocery stores, especially those specializing in regional ingredients. You can also easily find it for purchase online.
Absolutely. After soaking, you can boil the Ker Sangri in an open pot with sufficient water for about 30-40 minutes, or until it becomes tender. Ensure it's fully cooked before adding it to the masala.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the texture of the eggs may change slightly upon reheating.