
Loading...
Iron-boosting Tambdi Bhaji, protein-packed Goan Dal & energy-giving Ukda Rice. A wholesome, homestyle meal!

A vibrant and nutritious Maharashtrian stir-fry made with red amaranth leaves (lal math). This simple, homestyle dish is tempered with garlic and mustard seeds, and finished with fresh coconut. Ready in under 30 minutes, it's a perfect healthy side for rotis, bhakri, or dal rice.
Serving size: 1 cup

A comforting and tangy lentil curry from Goa, made with creamy coconut milk, sour kokum, and a simple tempering. This flavorful dal is a staple in Goan homes and pairs perfectly with steamed rice.

Ukda Rice, also known as Parboiled Red Rice, is a cherished staple in South Indian cuisine. This wholesome rice is celebrated for its distinct reddish-brown bran, nutty flavor, and slightly chewy yet fluffy texture. It's a nutritious alternative to white rice and serves as the perfect canvas for flavorful curries, sambar, and rasam.





Perfectly spiced Mackerel Uddamethi with aromatic Goan coconut rice. A true taste of the coast!


Crispy fish cutlets with soft Goan poee and a tangy salad. A perfect, quick dinner!


Aromatic, protein-packed prawn pulao with a fresh salad. Soul-satisfying!


Melt-in-mouth Goan Pork Ribs with fluffy poee and potato salad – perfectly spiced, energy-giving comfort food!
Iron-boosting Tambdi Bhaji, protein-packed Goan Dal & energy-giving Ukda Rice. A wholesome, homestyle meal!
This goan dish is perfect for dinner. With 606.6500000000001 calories and 17.51g of protein per serving, it's a nutritious choice for your meal plan.
Prep Amaranth: Thoroughly wash the red amaranth leaves in a large basin of water 2-3 times to remove all grit. Drain completely in a colander and then chop them roughly. Set aside.
Prepare Tadka: Heat oil in a kadai or wide pan over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.
Sauté Aromatics: Add the finely chopped garlic and slit green chilies. Sauté for about a minute until the garlic is fragrant and lightly golden. Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
Cook the Bhaji: Add the turmeric powder and give it a quick stir. Immediately add all the chopped amaranth leaves and salt. Mix well to combine with the tadka. The leaves will start to wilt almost immediately.
Steam and Finish: Cover the pan and cook on a low to medium flame for 5-7 minutes, stirring occasionally. The leaves will cook in their own moisture; do not add any water.
Garnish and Serve: Once the leaves are tender, uncover the pan. Add the fresh grated coconut and a squeeze of lemon juice. Mix well and cook for one more minute. Serve hot with chapati, bhakri, or as a side with dal and rice.
Serving size: 1 cup
Pressure Cook the Dal
Simmer with Coconut Milk and Kokum
Prepare the Tempering (Tadka)
Serving size: 1 cup
Wash and Soak the Rice (2-4 hours inactive time)
Pressure Cook (Approx. 20 minutes)
Natural Pressure Release and Rest (10-15 minutes)
Fluff and Serve
Combine and Serve