Ker Sangri with Scrambled Eggs
A unique and hearty fusion breakfast that combines the tangy, spicy flavors of traditional Rajasthani Ker Sangri with soft, fluffy scrambled eggs. This protein-packed, high-fiber dish offers a flavorful and satisfying start to your day, ready in under an hour of active cooking time.
For 4 servings
7 steps. 35 minutes total.
- 1
Step 1
- a.Soak and Prepare Ker Sangri
- b.Rinse the dried ker and sangri under running water 2-3 times to remove any dust.
- c.Place them in separate bowls and cover with ample water. Let them soak for at least 6-8 hours or overnight. This step is crucial for rehydration and removing bitterness.
- d.After soaking, drain the water completely and rinse them one more time.
- 2
Step 2
- a.Pressure Cook the Ker and Sangri
- b.Transfer the soaked ker and sangri to a pressure cooker.
- c.Add 2 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder.
- d.Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10-12 minutes, until they are tender but still hold their shape.
- e.Allow the pressure to release naturally. Once safe, open the cooker, drain any excess water, and set the cooked ker sangri aside.
- 3
Step 3
- a.Prepare the Masala Base
- b.Heat mustard oil in a wide, heavy-bottomed pan (kadai) over medium heat until it's slightly smoking, then reduce the heat.
- c.Add cumin seeds and let them crackle. Add the asafoetida and sauté for 10 seconds.
- d.Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Spices and Curd
- b.Reduce the heat to low. Add the Kashmiri red chili powder, remaining 1/4 tsp turmeric powder, and coriander powder. Stir for 30 seconds until fragrant.
- c.Slowly pour in the whisked curd while stirring continuously. This prevents the curd from splitting. Cook for 3-4 minutes, stirring constantly, until the masala thickens and oil begins to separate at the edges.
- 5
Step 5
- a.Combine with Ker Sangri
- b.Add the boiled ker sangri to the pan, along with the remaining 1 tsp of salt and amchur powder.
- c.Gently mix everything to ensure the ker sangri is well-coated with the masala.
- d.Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld together beautifully. If the mixture seems too dry, add a splash of hot water.
- 6
Step 6
- a.Add and Scramble the Eggs
- b.Push the ker sangri mixture to the sides of the pan, creating a well in the center.
- c.Crack the 8 eggs directly into this well. Season the eggs with a small pinch of salt.
- d.Let the eggs cook undisturbed for about a minute until the edges begin to set.
- e.Using a spatula, gently scramble the eggs in the center. As they cook, gradually fold them into the surrounding ker sangri mixture.
- f.Continue to cook for 3-4 minutes, stirring gently, until the eggs are cooked to your preferred level of doneness (soft or firm).
- 7
Step 7
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the dish.
- c.Give it a final gentle mix. Serve immediately with hot phulkas, parathas, or even toasted sourdough bread for a complete meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip the soaking process for ker and sangri; it's essential for texture and taste.
- 2Always add the whisked curd on low heat and stir continuously to prevent it from curdling.
- 3For a richer flavor, you can use ghee instead of oil.
- 4Adjust the amount of green chilies and red chili powder to suit your spice preference.
- 5Remove the pan from the heat when the eggs are slightly underdone, as they will continue to cook in the residual heat, ensuring they stay soft and moist.
Adapt it for your goals.
Vegan
Replace the eggs with crumbled firm tofu or a plant-based egg substitute. Sauté the crumbled tofu with the masala before adding the ker sangri. Use a plant-based yogurt instead of dairy curd.
SpicierSpicier
Increase the number of green chilies to 3-4 and add 1/2 tsp of a spicier red chili powder along with the Kashmiri variety.
With VegetablesWith Vegetables
Add 1/2 cup of diced potatoes or carrots along with the onions to make the dish more substantial and add a different texture.
Why this is on our healthy list.
Protein Powerhouse
With eight eggs in the recipe, this dish is packed with high-quality protein, essential for muscle repair, growth, and keeping you feeling full and satisfied for longer.
High in Dietary Fiber
Ker and Sangri are naturally rich in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Rich in Minerals
This traditional Rajasthani combination is a good source of essential minerals like iron, which is vital for blood health, and calcium, which supports strong bones.
Frequently asked questions
Ker is a tangy berry and Sangri is a long bean, both native to the arid regions of Rajasthan, India. They are typically available in their dried form and are a staple in Rajasthani cuisine, known for their unique, slightly tangy and earthy flavor.