

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Flavorful Egg Bhurji with soft chapatis – a protein-packed, quick-to-make comfort food for any time!

A coastal twist on classic scrambled eggs! This Mangalorean version features fluffy eggs cooked with onions, tomatoes, and a fragrant tempering of mustard seeds and curry leaves, all brought together with the creamy sweetness of fresh coconut. A quick and delicious breakfast or side dish.
Serving size: 1 cup

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


Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!


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Flavorful Egg Bhurji with soft chapatis – a protein-packed, quick-to-make comfort food for any time!
This mangalorean dish is perfect for dinner. With 488.39 calories and 22.71g of protein per serving, it's a high-fiber option for your meal plan.
In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly with a fork until the yolks and whites are just combined. Do not over-whisk. Set aside.
Heat 2 tbsp of coconut oil in a wide, non-stick pan or kadai over medium heat. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter, which should take about 30 seconds.
Immediately add 1 tsp of urad dal (if using) and sauté for 30-40 seconds until it turns light golden. Then, add the 10 curry leaves and 2 slit green chillies. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Add the 2 finely chopped onions and 1 inch of grated ginger to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Add the finely chopped large tomato and cook for 3-4 minutes, stirring frequently, until it turns soft, mushy, and oil begins to separate from the mixture.
Stir in 0.5 tsp of turmeric powder, 0.5 tsp of red chili powder (if using), and the remaining salt. Mix well and cook for one minute until the raw smell of the spices disappears.
Reduce the heat to low and pour the whisked egg mixture into the pan. Let it sit for 30-45 seconds without stirring to allow the bottom to set slightly.
Using a spatula, gently scrape the cooked eggs from the bottom and sides of the pan, folding them over. Continue this gentle scraping and folding motion for 3-4 minutes until the eggs are about 90% cooked but still soft and moist.
Turn off the heat. Immediately add the 0.25 cup of grated fresh coconut and 2 tbsp of chopped coriander leaves. Gently mix everything to combine. The residual heat will finish cooking the eggs.
Serve the Egg Bhurji hot with traditional Mangalorean neer dosa, chapatis, or toasted bread.
Prepare the Dough
Divide and Roll the Chapatis
Cook the Chapatis
Finish and Serve