

Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
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Homestyle Bhata with creamy Dahi Baigana & perfectly spiced Anda Kassa. A delicious, energy-giving dinner!

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Serving size: 1 serving
Cook the Potatoes

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Serving size: 1 cup

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Serving size: 2 eggs


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Homestyle Bhata with creamy Dahi Baigana & perfectly spiced Anda Kassa. A delicious, energy-giving dinner!
This odia dish is perfect for dinner. With 695.23 calories and 24.479999999999997g of protein per serving, it's a nutritious choice for your meal plan.
Peel and Mash
Mix the Flavorings
Garnish and Serve
Prepare the Brinjal: Wash the brinjal and slice it into 1/2-inch thick rounds. In a bowl, toss the slices with 1/2 tsp of salt and 1/4 tsp of turmeric powder. Let them rest for 10 minutes to release moisture, then pat them completely dry with a paper towel.
Fry the Brinjal: Heat 4 tbsp of mustard oil in a wide, heavy-bottomed pan over medium-high heat. Carefully place the brinjal slices in a single layer (fry in batches if needed) and cook for 3-4 minutes per side, until they are golden brown and tender. Remove and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly.
Prepare the Yogurt Base: While the brinjal is frying, prepare the dahi. In a mixing bowl, whisk the curd until it's completely smooth and creamy. Add the remaining 1 tsp of salt, sugar, roasted cumin powder, red chili powder, finely chopped green chilies, and grated ginger. Mix everything thoroughly until well combined.
Combine: Gently slide the slightly cooled fried brinjal slices into the seasoned yogurt. Ensure each slice is coated, but be careful not to break them.
Prepare the Tempering (Tadka): Heat the remaining 1 tbsp of mustard oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until fragrant. Turn off the heat and stir in the asafoetida.
Finish and Rest: Pour the hot tempering evenly over the dahi baigana. Garnish with freshly chopped coriander leaves. Let the dish rest at room temperature for at least 20-30 minutes to allow the flavors to meld together before serving.
Boil and Prep Eggs & Potatoes
Fry Eggs and Potatoes
Sauté Aromatics and Onions
Build the Masala
Simmer the Curry
Garnish and Serve