Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
Mangalorean Manoli Bheeja Upkari Recipe is a traditional dry sabzi/palya recipe with cashews and ivy gourd. You can serve it along with Keerai Sambar and Steamed Rice.
Mangalorean Manoli Bheeja Upkari Recipe is the Konkani style Ivy Gourd & Cashew Sabzi. A customary side dish, in any function or festival in Konkani cuisine. Fresh, tender cashews are sauteed along with tender ivy gourd to make this tasty and simple stir fry.
Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch.
If you like this recipe, try more Tindora/Ivy Gourd recipes which you can make for everyday meals:
10 M
20 M
30 M
4 Servings
Ingredients
- 300 grams Tindora (Dondakaya/ Kovakkai) , (Manoli)
- 1/2 cup Cashew nuts , (tender ones), soaked in warm water and salt for 15 minutes
- 3 tablespoons Fresh coconut , grated
- 1 teaspoon Sugar
- Salt , to taste To temper
- 2 teaspoons Coconut Oil
- 1 teaspoon White Urad Dal (Split)
- 1/2 teaspoon Mustard seeds
- 3 Dry Red Chillies , broken (adjust to taste)
- 1/4 teaspoon Turmeric powder (Haldi)
- Curry leaves , a few
How to make Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
To begin making Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi), soak the cashews in warm water and a little salt for about 10 minutes. Wash the Ivy gourd and cut off the ends. Slit them lengthwise in quarters.
Heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.
As the mustard splutters, add split black gram and fry till them till it turns golden brown.
Break in the dry red chillies into half into the kadai and add curry leaves along.
After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric. Toss the veggies and cashews to mix with the tempering. Keep sauteing for a couple of minutes on medium heat.
Add salt , sugar and about 1/2 cup of water and mix everything well. Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender. Make sure not to overcook the Tindora though. Both the Tindora and cashew nuts should be soft but slightly crunchy.
Add grated coconut and allow all the water to dry up with stirring. Check for salt and adjust spices if needed, allow to sit for a minute and switch off.
Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch.
