Ker Sangri with Scrambled Eggs
Earthy ker and sangri cooked with simple Rajasthani spices get a hearty twist from soft scrambled eggs folded in at the end. It is tangy, gently spiced, and works beautifully as a small main or side with roti.
For 4 servings
- prep · ~20 min
Soak the ker and sangri.
Rinse the dried ker and dried sangri well, then soak them in plenty of water overnight. Drain before cooking.
- boil · ~15 min
Boil the soaked ker and sangri.
1.Add the soaked ker and sangri to a pot with 4 cups water.2.Bring to a boil, then cook until both are tender but not mushy, about 12 to 15 minutes.3.Drain well and set aside.TIPBoiling helps soften the dried pods and mellows the sharp taste of ker. - temper · ~2 min
Make the spiced base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them crackle for a few seconds.3.Add asafoetida and slit green chili.4.Stir in red chili powder, turmeric powder, and coriander powder. - saute · ~5 min
Cook the ker and sangri with the spices.
1.Add the boiled ker and sangri to the pan.2.Sprinkle in salt and dry mango powder.3.Mix well and cook for 3 to 4 minutes so the spices coat everything evenly.4.Lower the heat and stir in the whisked yogurt until it lightly clings to the mixture.TIPKeep the heat low when adding yogurt so it blends smoothly instead of splitting. - saute · ~4 min
Fold in the scrambled eggs.
1.Push the ker sangri mixture to one side of the pan.2.Pour the beaten eggs into the empty side.3.Stir gently until the eggs are softly scrambled.4.Fold the scrambled eggs through the ker and sangri and cook for 1 to 2 minutes more.TIPTake the eggs off while still soft, because they continue to cook in the hot pan. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If the soaked ker still tastes very sharp, rinse once more after boiling before adding to the masala.
- 2Boil ker and sangri only until tender; overcooking makes the sangri stringy and the ker too soft.
- 3Whisk the yogurt until smooth and add it on low heat to keep the masala from splitting.
- 4Scramble the eggs just to a soft curd, then fold in immediately so they stay tender in the hot pan.
- 5Leave the green chilies slit but whole if you want aroma without too much heat in every bite.
- 6This tastes even better after a short rest, as the amchur and spices settle into the ker sangri.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder for a hotter version that still keeps the tangy ker-sangri profile.
onion garlicOnion-garlic
Sauté a little chopped onion and garlic after the cumin for a more robust, everyday home-style variation.
dry styleDry-style
Cook a bit longer after adding yogurt so the coating turns drier and clingier, ideal for serving with bajra roti.
without eggsWithout-eggs
Skip the eggs for a more traditional ker sangri side dish with the same earthy, tangy spice base.
Why this is on our healthy list.
Protein from Eggs
The scrambled eggs make the dish more filling and add good-quality protein to the ker and sangri base.
Fiber-Rich Desert Beans
Sangri contributes plant fiber, which helps make this rustic dish satisfying when served with roti or rice.
Probiotic Dairy Element
Yogurt adds a gentle tang and some dairy nourishment while also softening the spice edges.
Spice-Based Digestive Support
Cumin, asafoetida, and coriander are traditional spices often used to make legume-based dishes feel lighter and more digestible.
Frequently asked questions
Overnight soaking is strongly recommended because it helps rehydrate the dried ker and sangri evenly and reduces the harshness of ker.
