

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
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Creamy, perfectly spiced Anda Curry with soft homestyle chapatis and tangy Koshimbir. Soul-satisfying!

A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
Serving size: 2 eggs(2 eggs and about 1 cup of curry)

A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Serving size: 2 chapatis

A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
Serving size: 0.5 cup


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Creamy, perfectly spiced Anda Curry with soft homestyle chapatis and tangy Koshimbir. Soul-satisfying!
This maharashtrian dish is perfect for lunch. With 668.21 calories and 28.790000000000003g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Eggs
Create the Curry Base (Masala)
Cook the Tomato Masala
Simmer and Finish the Curry
Garnish and Serve
Prepare the Dough
Divide and Roll the Chapatis
Cook the Chapatis
Finish and Serve
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.