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Fiber-rich tondli bhaji and gut-friendly dalitoy with aromatic Goan rice. A wholesome homestyle meal!

A classic Maharashtrian stir-fry featuring tender ivy gourd cooked with coconut and a special blend of spices. This simple, everyday dish is both healthy and delicious, with a unique sweet, tangy, and savory flavor profile. Perfect with chapatis or as a side with dal and rice.
Serving size: 1 cup

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Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.





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Fiber-rich tondli bhaji and gut-friendly dalitoy with aromatic Goan rice. A wholesome homestyle meal!
This goan dish is perfect for dinner. With 910.46 calories and 20.89g of protein per serving, it's a nutritious choice for your meal plan.
Prep the Vegetables: Wash the ivy gourd (tondli) thoroughly. Trim both ends and slice them into thin, uniform rounds. Finely slice the onion. Keep everything ready.
Temper the Spices (Tadka): Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-45 seconds. Then, add the cumin seeds, asafoetida (hing), and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp.
Sauté Onions: Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Cook the Tondli: Add the sliced tondli to the pan. Sprinkle turmeric powder, red chili powder, and goda masala over it. Mix everything thoroughly to ensure the spices evenly coat the tondli. Sauté for 2 minutes.
Steam and Soften: Pour in the water and add salt. Stir well. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The tondli is cooked when it is tender and can be easily pierced with a fork.
Add Finishing Flavors: Once the tondli is fully cooked, add the grated jaggery and tamarind paste. Mix well and cook uncovered for another 2-3 minutes, allowing the flavors to meld and the raw taste of tamarind to cook off.
Garnish and Serve: Turn off the heat. Stir in the fresh grated coconut and chopped coriander leaves. Mix gently and serve the Tondli Bhaji hot with chapatis or as a side dish with dal and rice.
Serving size: 1 cup
Pressure Cook the Dal
Prepare the Dal Base
Simmer and Infuse Flavors
Serving size: 1 cup
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Prepare the Tempering (Tadka)
Combine and Serve
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.