

Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
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Perfectly spiced Anda Aloo Jholo with soft rotis and cool, gut-friendly cucumber raita. Protein-packed comfort!

A comforting and simple Odia-style curry featuring boiled eggs and soft potatoes simmered in a light, fragrant tomato and onion gravy. This rustic dish is a household staple, perfect with steamed rice.
Serving size: 1 cup

Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Serving size: 2 pieces

A refreshing and crunchy Odia cucumber salad made with yogurt, fresh coconut, and a simple tempering of mustard seeds and curry leaves. This cooling side dish is the perfect accompaniment to any Indian meal, especially spicy curries.
Serving size: 1 cup


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Perfectly spiced Anda Aloo Jholo with soft rotis and cool, gut-friendly cucumber raita. Protein-packed comfort!
This odia dish is perfect for dinner. With 656.86 calories and 25.36g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
Prepare Eggs and Potatoes
Sauté Eggs and Potatoes
Prepare the Masala Base
Cook Aromatics and Spices
Simmer the Curry
Finish and Garnish
Prepare the dough
Divide and roll the rotis
Cook the roti
Puff the roti
Finish and serve
In a medium-sized mixing bowl, combine the finely chopped cucumber, onion, green chilies, and freshly grated coconut. Toss them together gently.
Add the whisked thick curd, salt, and optional sugar to the vegetable mixture. Fold everything together until the vegetables are evenly coated. Do this just before preparing the tempering to keep it from getting watery.
Prepare the tempering (tadka). Heat oil in a small pan or tadka ladle over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Once the seeds have spluttered, add the broken dried red chili and curry leaves to the pan. Sauté for another 20-30 seconds until the curry leaves become crisp and fragrant. Turn off the heat.
Immediately pour the hot tempering over the cucumber-yogurt mixture. Mix well to incorporate the aromatic flavors. Garnish with freshly chopped coriander leaves. Serve immediately or chilled for the best taste and texture.