Coorg Style Bollari Barthad Recipe - Mangalore Cucumber Stir Fry
Coorg Style Bollari Barthad Recipe is a simple South Indian recipe where finely chopped cucumber sabzi is sauteed and mixed with a coconut based ground masala.
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
10 M
20 M
30 M
4 Servings
Ingredients
- 1 Mangalorean cucumber , chopped to chunks, seeds removed
- 2 cloves Garlic , crushed
- 1 Onion , sliced To Grind
- 3/4 teaspoon Coriander (Dhania) Seeds
- 1/4 teaspoon Cumin seeds (Jeera)
- 3 Dry Red Chillies
- 1/2 cup Fresh coconut , grated To temper
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Cumin seeds (Jeera)
- 1 Dry Red Chilli , broken
- 10 Curry leaves
How to make 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.
Heat oil in a kadai and add mustard seeds, allow them to splutter.
Once they do splutter, on a medium heat, add urad dal to the pan immediately.
Once the urad dal is crisp and changes colour, add the cumin seeds, curry leaves and broken red chilli and saute a bit till the curry leaves sizzle.
Immediately add crushed garlic cloves and onions. Saute them till the onions are translucent.
Add the diced Mangalorean cucumber, turmeric, salt and mix. Cook with the lid closed. Sprinkle a little water if you feel the barthad needs more water to cook.
While the cucumber is cooking, in a mixer, grind coriander seeds, cumin seeds and red chillies with a bit water. Finally add fresh coconut and pulse once or twice.
When cucumber is about 3/4th done, add the ground masala paste and jaggery. Mix and cook till all the water has been absorbed .
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.
