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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
Soak and Prepare Ker Sangri
Pressure Cook the Ker and Sangri
Prepare the Masala Base
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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.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 391.38 calories per serving with 21.25g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Spices and Curd
Combine with Ker Sangri
Add and Scramble the Eggs
Garnish and Serve
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.
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.
Add 1/2 cup of diced potatoes or carrots along with the onions to make the dish more substantial and add a different texture.
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.
Ker and Sangri are naturally rich in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
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.
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.
Yes, it's a very nutritious dish. The eggs provide high-quality protein, while ker and sangri are excellent sources of dietary fiber, iron, and other essential minerals. It's a balanced meal that keeps you full and energized.
One serving of Ker Sangri with Scrambled Eggs contains approximately 360-380 calories, making it a substantial and healthy option for breakfast or lunch.
Absolutely. You can boil the soaked ker and sangri in a pot on the stovetop. It will take longer, about 30-40 minutes, or until they are tender. Ensure they are covered with enough water while boiling.
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.
Yes, if you don't have amchur (dried mango powder), you can add 1-2 teaspoons of lemon juice or a small amount of tamarind paste at the end of cooking for a similar tangy flavor.