

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Crispy akki roti with tangy brinjal curry & cool raita – an energy-giving homestyle meal!

A savory, gluten-free flatbread from Karnataka made with rice flour, fresh dill, and onions. These soft yet crispy rotis are perfect for a wholesome breakfast or light lunch, often served with coconut chutney.
Serving size: 2 rotis

A classic Karnataka dish where tender baby eggplants are stuffed with a fragrant blend of roasted peanuts, coconut, and spices, then simmered in oil to create a rich, nutty gravy. It pairs beautifully with jolada rotti or steamed rice.

A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
Serving size: 0.5 cup


Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!


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Crispy akki roti with tangy brinjal curry & cool raita – an energy-giving homestyle meal!
This mangalorean dish is perfect for dinner. With 829.5999999999999 calories and 16.84g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Dough (5-7 minutes)
Shape the Rotis (10 minutes)
Cook the Rotis (15-20 minutes)
Serve Immediately
Serving size: 1 cup
Prepare the Eggplants
Roast and Grind the Masala
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
Stuff the Eggplants
Sauté the Stuffed Eggplants
Simmer the Curry
Garnish and Serve