Ker Sangri Anda Bhurji
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
7 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Ker Sangri
- b.Rinse the dried ker sangri mix thoroughly under running water.
- c.Soak the mix in 4-5 cups of water for at least 6-8 hours, or preferably overnight. This step is crucial for rehydration and removing bitterness.
- d.After soaking, drain the water completely and rinse the ker sangri again 2-3 times.
- 2
Step 2
- a.Cook the Ker Sangri
- b.Transfer the soaked and rinsed ker sangri to a pressure cooker.
- c.Add 1-2 cups of fresh water and 1/4 tsp of salt.
- d.Pressure cook on medium heat for 2-3 whistles, or about 15 minutes, until tender.
- e.Allow the pressure to release naturally. Drain any excess water and set the cooked ker sangri aside.
- 3
Step 3
- a.Sauté the Aromatics
- b.Heat ghee in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
- d.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Create the Masala Base
- b.Add the chopped tomatoes to the pan and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
- c.Add the dry spice powders: turmeric, red chili, coriander, cumin, and amchur powder, along with 1 tsp of salt.
- d.Stir well and cook the masala for 2-3 minutes until it becomes fragrant and you see the ghee separating at the edges.
- 5
Step 5
- a.Combine with Ker Sangri
- b.Add the cooked and drained ker sangri to the masala in the pan.
- c.Gently mix everything together, ensuring the ker sangri is evenly coated with the spices.
- d.Sauté for 3-4 minutes, allowing the ker sangri to absorb the flavors of the masala.
- 6
Step 6
- a.Add and Scramble the Eggs
- b.In a separate bowl, crack the eggs and whisk them with the remaining 1/4 tsp of salt.
- c.Reduce the heat to low. Pour the whisked eggs over the ker sangri mixture.
- d.Let the eggs cook undisturbed for 30-40 seconds until the edges begin to set.
- e.Using a spatula, gently fold and stir the mixture. Continue cooking for 3-4 minutes until the eggs are just set but still moist and creamy.
- 7
Step 7
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the bhurji and give it a final gentle stir.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve immediately with hot rotis, parathas, or as a side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the ker sangri overnight is crucial to rehydrate it and remove its natural bitterness.
- 2For a creamier bhurji, turn off the heat when the eggs are about 90% cooked. The residual heat will finish the job without making them dry.
- 3Using ghee provides an authentic, rich Rajasthani flavor that oil cannot replicate.
- 4You can find dried Ker Sangri mix at most Indian grocery stores or online.
- 5Adjust the tanginess by increasing or decreasing the amchur (dry mango powder). A final squeeze of lemon juice also works well.
Adapt it for your goals.
Vegan
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.
SpicierSpicier
Increase the amount of green chilies or add a slit dried red chili along with the onions for extra heat.
With VegetablesWith Vegetables
Add 1/2 cup of green peas or finely chopped bell peppers along with the tomatoes for extra nutrition and texture.
Why this is on our healthy list.
Excellent Source of Protein
With eight eggs in the recipe, this dish is packed with high-quality protein, essential for muscle building, repair, and overall body function.
High in Dietary Fiber
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.
Rich in Minerals
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.
Frequently asked questions
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.