

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
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Crispy Bombil Fry with soul-satisfying Dalitoy and aromatic Sheet Bhaat – a true Konkani comfort meal!

A beloved coastal delicacy from Maharashtra, this dish features tender Bombay Duck marinated in spices and shallow-fried to crispy perfection. Its unique soft-inside, crunchy-outside texture makes it an irresistible appetizer.
Serving size: 1 serving

A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.

A classic Konkani dal that's light, soupy, and incredibly comforting. Made with soft-cooked toor dal and a simple tempering of coconut oil, mustard seeds, and curry leaves, it's the perfect companion to steamed rice.

A simple and delicious Maharashtrian stir-fry made with ivy gourd, fresh coconut, and aromatic spices. This quick and healthy sabzi is a perfect homestyle side dish that pairs beautifully with rotis or dal rice.
Serving size: 1 serving


Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.


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Crispy Bombil Fry with soul-satisfying Dalitoy and aromatic Sheet Bhaat – a true Konkani comfort meal!
This konkani dish is perfect for lunch. With 1695.22 calories and 141.52g of protein per serving, it's a nutritious choice for your meal plan.
Press the Bombay Duck
Marinate the Fish
Prepare the Coating
Coat and Shallow Fry
Drain and Serve
Serving size: 1 serving
Prepare the Rice
Fry Nuts and Raisins
Sauté Spices and Rice
Serving size: 1 serving
Pressure Cook the Dal
Prepare the Dal Base
Simmer and Infuse Flavors
Prep the Ivy Gourd: Wash the tendli thoroughly under running water. Pat them dry. Trim both ends and slice each tendli lengthwise into four long, uniform pieces. Set aside.
Prepare the Tempering (Tadka): Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the rai (mustard seeds) and let them splutter completely, which should take about 30 seconds. Then, add the jeera (cumin seeds), hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the cumin sizzles and the curry leaves turn crisp.
Sauté the Tendli: Add the sliced tendli to the pan along with the haldi powder. Mix everything well to ensure the tendli is evenly coated with the oil and spices. Sauté for 3-4 minutes, stirring occasionally.
Cook the Bhaji: Sprinkle the red chili powder, goda masala, and salt over the tendli. Give it a good mix. Add about 3-4 tablespoons of water, cover the pan with a lid, and reduce the heat to low. Let it cook for 12-15 minutes, stirring every few minutes to prevent sticking. The tendli is cooked when it's tender but still has a slight bite.
Add Finishing Touches: Once the tendli is cooked, add the grated jaggery and fresh grated coconut. Mix gently and cook for another 2 minutes, uncovered, until the jaggery melts and the coconut is well combined with the vegetable.
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Tendli Bhaji hot with phulkas, chapatis, or as a side dish with dal and steamed rice.
Cook the Pulao
Rest and Garnish
Prepare the Tempering (Tadka)
Combine and Serve