non-vegetariangluten-free
mangalorean
Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
40 min
920 cal
46gProtein
100gCarbs
40gFat
2Recipes
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Flaky Parotta with creamy, perfectly spiced Muttai Ghasi – a protein-packed meal for real!
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Serving size: 2 pieces
Prepare and Rest the Dough
A rich and aromatic egg curry from Mangalore. Hard-boiled eggs simmer in a thick, velvety gravy made from roasted coconut and a special blend of spices. This dish pairs beautifully with neer dosa or steamed rice.
Serving size: 1 cup(1 cup curry with 2 boiled eggs)
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Flaky Parotta with creamy, perfectly spiced Muttai Ghasi – a protein-packed meal for real!
This mangalorean dish is perfect for lunch. With 1229.25 calories and 25.72g of protein per serving, it's a nutritious choice for your meal plan.
Divide and Soak the Dough
Stretch, Pleat, and Coil
Cook the Parotta
Fluff and Serve
Boil the Eggs: Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and make a few shallow slits on each one. Set aside.
Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes until they become fragrant. Add the grated coconut and continue to roast, stirring constantly for 5-7 minutes, until the coconut turns a uniform deep golden-brown. Be careful not to burn it. Remove from heat and let the mixture cool completely.
Grind the Masala Paste: Transfer the cooled roasted mixture to a high-speed blender or grinder. Add the garlic cloves, tamarind paste, and turmeric powder. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add more water, a tablespoon at a time, only if needed to facilitate grinding.
Prepare the Gravy: Heat 2 tablespoons of coconut oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 6-7 minutes until they are soft and golden brown. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Cook the Curry: Add the ground masala paste to the pan. Sauté for 5-6 minutes, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala. Pour in 1.5 cups of water and add salt. Stir well to combine and bring the gravy to a gentle boil.
Simmer with Eggs: Gently slide the slit boiled eggs into the simmering gravy. Stir carefully to coat the eggs without breaking them. Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes to allow the eggs to absorb the flavors.
Temper and Garnish: In a small tadka pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the mustard seeds and let them splutter. Add the curry leaves and fry for a few seconds until crisp. Immediately pour this tempering over the egg curry. Garnish with freshly chopped coriander leaves and serve hot.