Authentic Coorg Style Bollari Barthad Recipe - Mangalore Cucumber Stir Fry
You must give this Bollari Barthad recipe a try which has rich flavours of Coorg cuisine. It is a delightful stir-fry featuring the unique Mangalore Cucumber. Discover the essence of Coorg cuisine as you savor this aromatic dish that perfectly blends spices with the freshness of locally sourced ingredients.
Bollari Barthad Recipe is a simple stir fry using Mangalore Cucumber made commonly in Kodava and Coorg household. Mangalore cucumber are green-yellowish cucumbers with or without stripes. These Mangalore cucumber is a vegetable widely used in Karnataka, especially in Coastal Karnataka recipes. Here is a Coorg Style Bollari Barthad which is a stir fry made with Mangalore Cucumber.
Serve 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.
If you like this recipe, try more South Indian Recipes such as
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20 M
30 M
4 Servings
Ingredients
- 1 Mangalorean cucumber , chopped to chunks, seeds removed
- 1/2 teaspoon Turmeric powder (Haldi)
- 4 cloves Garlic , crushed
- 1 Onion , finely chopped
- Salt , to taste
- 1 tablespoon Jaggery To Barthad Grind
- 1 tablespoon Coriander (Dhania) Seeds
- 1/4 teaspoon Cumin seeds (Jeera)
- 3 Dry Red Chillies
- 1/2 cup Fresh coconut , grated To temper
- 1 tablespoon Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Cumin seeds (Jeera)
- 1 Dry Red Chilli , broken
- 1 sprig Curry leaves , torn
How to make Authentic Coorg Style Bollari Barthad Recipe - Mangalore Cucumber Stir Fry
To 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.
Into 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.
For 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.
Heat 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.
Stir in the curry leaves, crushed garlic cloves and onions. Saute them till the onions are translucent.
Add 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.
Once done, turn off the heat and transfer the Coorg Style Bollari Barthad Recipe to a serving bowl and serve hot.
Serve 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.
