Authentic Coorg Style Bollari Barthad Recipe - Mangalore Cucumber Stir Fry

Name: Authentic Coorg Style Bollari Barthad Recipe - Mangalore Cucumber Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Mangalorean Cucumber (1 Mangalorean cucumber chopped to chunks, seeds removed); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 4 cloves Garlic (4 cloves Garlic crushed); 1 piece Yellow Onion (1 Onion finely chopped); 0 pieces Table Salt (Salt to taste); 1 tbsp Jaggery (1 tablespoon Jaggery); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); ½ tsp Cumin Seeds (1/4 teaspoon Cumin seeds (Jeera) + 1/4 teaspoon Cumin seeds (Jeera)); 3 pieces Dried Red Chili (3 Dry Red Chillies); ½ cup Coconut (1/2 cup Fresh coconut grated); 1 tbsp Coconut Oil (1 tablespoon Coconut Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 1 piece Red Chili (1 Dry Red Chilli broken); 1 sprig Curry leaves (1 sprig Curry leaves torn)

Authentic Coorg Style Bollari Barthad Recipe - Mangalore Cucumber Stir Fry - Poriyal Recipes (South Indian Sabzi) (Indian)

30 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Mangalorean Cucumber1 piece · 1 Mangalorean cucumber chopped to chunks, seeds removed
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Garlic4 cloves · 4 cloves Garlic crushed
Yellow Onion1 piece · 1 Onion finely chopped
Table Salt0 pieces · Salt to taste
Jaggery1 tbsp · 1 tablespoon Jaggery
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Cumin Seeds½ tsp · 1/4 teaspoon Cumin seeds (Jeera) + 1/4 teaspoon Cumin seeds (Jeera)
Dried Red Chili3 pieces · 3 Dry Red Chillies
Coconut½ cup · 1/2 cup Fresh coconut grated
Coconut Oil1 tbsp · 1 tablespoon Coconut Oil
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
White Urad Dal1 tsp · 1 teaspoon White Urad Dal (Split)
Red Chili1 piece · 1 Dry Red Chilli broken
Curry leaves1 sprig · 1 sprig Curry leaves torn

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Steps

1To begin making Coorg Style Bollari Barthad Recipe -Mangalore Cucumber Stir Fry, halve the cucumbers and scoop out the seeds and rind. Cut it into small pieces without peeling the skin. Skin softens after cooking.
2Into a pressure, add the chopped mangalore cucumber, salt and turmeric powder along with 2 tablespoons of water. Pressure cook for 2 to 3 whistles and turn off the heat. Allow the pressure to release naturally. Keep this aside.
3For the masala, into a mixer grinder, add the coconut, red chillies, coriander seeds and cumin seeds, 2 tablespoons of water and blend to make a coarse paste. Add only 1 to 2 tablespoons of water while grinding so we ensure it is a thick paste.
4Heat oil in a kadai and add mustard seeds, cumin seeds, red chillies and urad dal and allow them to splutter and the dal to turn golden brown and crisp.
5Stir in the curry leaves, crushed garlic cloves and onions. Saute them till the onions are translucent.
6Add the cooked Mangalore cucumber, jaggery and the ground masala and saute for about 3 to 4 minutes until well combined. Check the salt and adjust to taste accordingly.
7Once done, turn off the heat and transfer the Coorg Style Bollari Barthad Recipe to a serving bowl and serve hot.
8Serve Coorg Style Bollari Barthad Recipe (Mangalore Cucumber Stir Fry) along with Steamed Rice, Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar), Pineapple Gojju Recipe, and Phulka for a complete meal.