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.