

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
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Protein-packed Egg Ghavan with creamy coconut chutney – a quick, delicious meal!

A quick and savory Maharashtrian crepe made from rice flour, topped with a luscious egg and fresh toppings. It's a protein-packed breakfast or snack that comes together in minutes, perfect with a side of chutney.
Serving size: 2 ghavans

A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Serving size: 0.25 cup


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Protein-packed Egg Ghavan with creamy coconut chutney – a quick, delicious meal!
This maharashtrian dish is perfect for lunch. With 393.88 calories and 11.72g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the batter and toppings: In a mixing bowl, combine the rice flour, turmeric powder, red chili powder, and 1 tsp of salt. Gradually add about 2 cups of water, whisking continuously to create a smooth, thin, and lump-free batter with a buttermilk-like consistency. In a separate small bowl, mix the finely chopped onion, green chilies, and coriander leaves; set aside.
Cook the ghavan with egg: Heat a non-stick tawa or griddle over medium heat and lightly grease with oil. Stir the batter, then pour a ladleful from the outer edge towards the center to form a lacy crepe. Immediately crack an egg into the center. Using a spoon, quickly break the yolk and spread the egg over the ghavan.
Add toppings and cook: Sprinkle the onion-chili mixture, a pinch of salt, and black pepper over the egg. Drizzle oil around the edges and cook for 2-3 minutes, until the base is light golden and the egg is mostly set. Carefully flip and cook for another minute until the egg is fully cooked. Fold the ghavan in half.
Repeat and serve: Transfer the cooked ghavan to a plate. Repeat the process with the remaining batter and eggs to make 8 ghavans in total. Serve immediately with coconut chutney, tomato ketchup, or your favorite pickle.
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
Combine and Serve (5 minutes rest)