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Perfectly spiced Anda Curry with soft phulkas and fiber-rich Matki Usal – a soul-satisfying, energy-giving meal.

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: 1 serving(2 eggs and about 1 cup of curry)

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 1 serving

A classic Maharashtrian comfort food, this flavorful curry features tender sprouted moth beans simmered in a tangy tomato-onion gravy. The unique warmth of goda masala makes it truly special. Perfect with pav or bhakri.



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Perfectly spiced Anda Curry with soft phulkas and fiber-rich Matki Usal – a soul-satisfying, energy-giving meal.
This maharashtrian dish is perfect for dinner. With 729.0999999999999 calories and 29.979999999999997g 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
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Serving size: 1 serving
Prepare the sprouts. If starting with dry moth beans, rinse and soak them overnight. The next day, drain the water, tie the beans in a damp muslin cloth, and keep in a warm place for 1-2 days until sprouts appear. Once sprouted, rinse them gently before cooking.
Heat oil in a pan or pressure cooker over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 5-6 minutes, until they become soft and mushy. Add the spice powders: turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, stirring constantly.
Add the rinsed sprouted moth beans to the pan. Stir gently to coat them with the masala. Pour in 2 cups of hot water and add salt. Bring the mixture to a boil.
To cook, either cover the pan and simmer on low heat for 15-20 minutes, or pressure cook for 2 whistles on medium heat. The sprouts should be tender but not mushy.
Once cooked, stir in the grated jaggery and fresh lemon juice. Let it simmer for another minute for the flavors to meld. Garnish with freshly chopped coriander leaves and serve hot.