Dim Curry With Manda Pitha Recipe

About this recipe

A rich and flavorful Odia-style egg curry paired with soft, steamed rice-flour dumplings (manda pitha), showcasing the balance of mustard and coconut flavors with a touch of spice.

Ingredients

• 250 ml Coconut Milk
• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• - Red Chilli
• 250g Coriander
• - Mustard Seeds
• 500 ml Water
• 500 Gms Rice Flour
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt

Instructions

1. Step 1: Prepare the manda pitha dough by boiling 200 ml of water with a pinch of salt and a teaspoon of mustard oil. Gradually add rice flour and mix well until the dough forms a soft consistency. Let it cool slightly, then knead it into a smooth dough. Cover and set aside.
2. Step 2: Shape the manda pitha by dividing the dough into small portions and rolling them into smooth balls. Flatten each ball slightly and make a cavity in the center, then seal it gently. Steam the pitha in a steamer for 10-12 minutes until cooked through.
3. Step 3: Heat 2 tablespoons of mustard oil in a pan. Add mustard seeds and let them splutter. Then add cumin seeds, panch phoran, and slit green chilies. Stir for a few seconds.
4. Step 4: Add chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears.
5. Step 5: Stir in the pureed tomatoes and cook for 5 minutes until the oil begins to separate. Add turmeric, coriander, and red chili powder. Cook for another 2 minutes.
6. Step 6: Add coconut milk and 150 ml of water to the pan. Mix well and bring the curry to a simmer. Add salt to taste.
7. Step 7: Carefully add the boiled eggs to the curry. Simmer for 5-7 minutes, ensuring the eggs are coated with the thick, flavorful sauce.
8. Step 8: Garnish the curry with chopped coriander leaves. Serve hot with the steamed manda pitha on the side.