

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Tangy brinjal huli and fresh ivy gourd palya with rice – an energy-giving, soul-satisfying homestyle meal.

Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
Serving size: 1 cup
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

A traditional Udupi-style sweet, sour, and spicy curry made with special green brinjals and a fresh coconut masala. This no-lentil sambar is a delightful side dish for rice.

A classic Karnataka-style stir-fry featuring tender ivy gourd, aromatic spices, and a hint of sweetness from coconut and jaggery. This simple and healthy side dish pairs perfectly with rice and sambar or chapatis.
Serving size: 0.5 cup


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Tangy brinjal huli and fresh ivy gourd palya with rice – an energy-giving, soul-satisfying homestyle meal.
This mangalorean dish is perfect for dinner. With 612.1800000000001 calories and 10.69g of protein per serving, it's a nutritious choice for your meal plan.
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
Serving size: 1 cup
Preparation (5 minutes)
Roast Spices for Masala (5 minutes)
Grind the Masala Paste (3 minutes)
Prepare the ivy gourd: Wash the thondekayi thoroughly, trim off both ends, and slice them into thin, uniform rounds. Set aside.
Prepare the tempering (oggarane): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn light golden brown. Finally, add the broken dried red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Sauté the ivy gourd: Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix everything well to ensure the vegetable is evenly coated with the tempering and spices.
Cook the palya: Cover the pan and cook on a low to medium flame for 12-15 minutes. Stir every 3-4 minutes to prevent it from sticking to the bottom. The ivy gourd is cooked when it's tender and has shrunken in volume. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.
Add finishing spices: Once the vegetable is tender, add the sambar powder and powdered jaggery (if using). Stir well and cook uncovered for another 2 minutes to allow the raw aroma of the spice powder to dissipate.
Garnish and finish: Turn off the heat. Add the fresh grated coconut and lemon juice, and give it a final, gentle mix to combine.
Cook the Brinjal (10 minutes)
Simmer the Huli (12 minutes)
Prepare the Tempering (3 minutes)
Finish and Serve (2 minutes)
Serve: Garnish with freshly chopped coriander leaves. Serve the Thondekayi Palya hot with chapatis or as a side dish with rice and sambar or rasam.