

Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Tangy, perfectly spiced Bharwa Bhindi with fiber-rich Bejar Roti and cool Boondi Raita – truly soul-satisfying!

Tender okra slit and filled with a savory, tangy spice blend, then pan-fried to perfection. This classic North Indian side dish brings a burst of flavor and texture, pairing wonderfully with fresh rotis and dal.
Serving size: 1 cup

A rustic and wholesome flatbread from Rajasthan, made with a blend of wheat, barley, and chickpea flours. Spiced with onions and chilies, it's perfect with dal or a simple vegetable curry.
Serving size: 2 pieces

A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.


Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!


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Tangy, perfectly spiced Bharwa Bhindi with fiber-rich Bejar Roti and cool Boondi Raita – truly soul-satisfying!
This marwari dish is perfect for dinner. With 694.48 calories and 18.23g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Okra: Wash the okra pods thoroughly. Pat them completely dry with a kitchen towel; this is crucial to prevent sliminess. Trim off the top crown and the slender bottom tip. Make a single lengthwise slit down one side of each okra, being careful not to cut all the way through to the other side. Set aside.
Make the Spice Stuffing (Masala): In a small, dry pan over low heat, roast the besan (gram flour) for 2-3 minutes, stirring continuously until it becomes fragrant and changes color slightly. Transfer the roasted besan to a mixing bowl. Add the turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder, garam masala, asafoetida, salt, and optional sugar. Mix the dry spices well. Add 2 tablespoons of oil to the mixture and combine until you have a moist, crumbly texture that holds together when pressed.
Stuff the Okra: Carefully open the slit of each okra pod and fill it with a small amount of the prepared spice mixture. Gently press the filling in, but avoid over-stuffing. Repeat this process for all the okra pods.
Cook the Stuffed Okra: Heat the remaining 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is warm, carefully arrange the stuffed okra in a single layer. Do not overcrowd the pan. Cover and cook on low heat for 8-10 minutes, shaking the pan gently every few minutes to prevent sticking.
Finish and Serve: Remove the lid and gently flip each okra using tongs. Continue to cook uncovered for another 5-7 minutes, turning occasionally, until the okra is tender, cooked through, and has light brown, crisp spots. Serve hot with roti, paratha, or as a side dish with dal and rice.
Prepare the Flour Mix
Knead the Dough
Rest the Dough
Shape the Rotis
Serving size: 0.5 cup
Prepare the Boondi
Prepare the Spiced Yogurt
Combine and Serve
Cook the Rotis
Serve