Ker Sangri Anda Bhurji
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse soaked ker and sangri twice to remove any lingering sand and excess bitterness before boiling.
- 2Boil ker and sangri only until tender-chewy; if they go mushy, the bhurji loses its rustic texture.
- 3Cook the tomatoes down until the oil begins to separate slightly, so the masala tastes rounded instead of raw.
- 4Lower the heat before adding eggs, or the bhurji can turn dry and tough around the ker and sangri.
- 5Stop cooking when the eggs are still a little glossy; residual heat will finish them softly.
- 6If making ahead, prep and boil the ker-sangri earlier, then scramble the eggs fresh just before serving.
- 7Leftovers reheat best on low heat with a spoonful of water to keep the eggs from becoming rubbery.
Adapt it for your goals.
High-protein
Add 2 extra eggs or mix in a few egg whites for a more protein-forward bhurji without changing the core flavor.
low oilLow-oil
Use less oil and cook the onion-tomato base with a splash of water as needed; good if you want a lighter everyday version.
spicierSpicier
Increase green chili and red chili powder for a hotter bhurji that pairs especially well with bajra roti.
dairy finishedDairy-finished
Stir in a small knob of ghee at the end for richer aroma and a softer, more luxurious finish.
Why this is on our healthy list.
Protein-Rich Main
Eggs make this bhurji filling and satisfying, helping turn a rustic vegetable preparation into a balanced light meal.
Fiber From Ker Sangri
Ker and sangri add plant fiber and texture, making the dish more substantial than a plain egg scramble.
Phytonutrient-Rich Base
Onion, tomato, ginger, green chili, and coriander contribute a range of plant compounds along with bright savory flavor.
Frequently asked questions
It is not recommended. Soaking helps soften them, loosens grit, and gives a more even texture after boiling.
