Marwari Egg Ker Sangri

Ingredients

• 4 boiled eggs, peeled
• 1 cup ker sangri (dried desert beans and berries), soaked overnight
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp amchur (dried mango powder)
• 1 tsp salt
• 1 green chilli, slit
• Fresh coriander for garnish

Method

1. Boil the soaked ker sangri in fresh water for 20 minutes until tender; drain.
2. Heat mustard oil and fry cumin seeds until they crackle.
3. Add onion and tomatoes; cook for 4 minutes.
4. Add turmeric, chilli powder, amchur and salt.
5. Add the boiled ker sangri and 1 cup of water; simmer for 10 minutes.
6. Add the boiled eggs and green chilli; simmer for 5 more minutes.
7. Let the gravy thicken slightly.
8. Garnish with coriander and serve with bajra roti.