Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
A vegetarian Mangalorean recipe with tindora (dondakaya/ kovakkai) - (manoli), cashew nuts - (tender ones), tablespoons fresh coconut - grated. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
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
cashew nuts - (tender ones)(1/2 cup)salt - to taste - 2
Wash the Ivy gourd and cut off the ends
- 3
Slit them lengthwise in quarters
- 4
Heat oil in a heavy bottomed pan
- 5
Once the oil is hot, add mustard seeds and let them splutter
mustard seeds(1/2 teaspoon) - 6
As the mustard splutters, add split black gram and fry till them till it turns golden brown
mustard seeds(1/2 teaspoon) - 7
Break in the dry red chillies into half into the kadai and add curry leaves along
dry red chillies - broken (adjust to taste)(3)curry leaves - a few - 8
After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric
cashew nuts - (tender ones)(1/2 cup)turmeric powder (haldi)(1/4 teaspoon) - 9
Toss the veggies and cashews to mix with the tempering
cashew nuts - (tender ones)(1/2 cup) - 10
Keep sauteing for a couple of minutes on medium heat
- 11
Add salt , sugar and about 1/2 cup of water and mix everything well
sugar(1 teaspoon)salt - to taste - 12
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender
- 13
Make sure not to overcook the Tindora though
tindora (dondakaya/ kovakkai) - (manoli)(300 grams) - 14
Both the Tindora and cashew nuts should be soft but slightly crunchy
tindora (dondakaya/ kovakkai) - (manoli)(300 grams)cashew nuts - (tender ones)(1/2 cup) - 15
Add grated coconut and allow all the water to dry up with stirring
tablespoons fresh coconut - grated(3)teaspoons coconut oil(2) - 16
Check for salt and adjust spices if needed, allow to sit for a minute and switch off
salt - to taste - 17
Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch
cashew nuts - (tender ones)(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
A vegetarian Mangalorean recipe with tindora (dondakaya/ kovakkai) - (manoli), cashew nuts - (tender ones), tablespoons fresh coconut - grated. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
17 steps- 1
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
cashew nuts - (tender ones)(1/2 cup)salt - to taste - 2
Wash the Ivy gourd and cut off the ends
- 3
Slit them lengthwise in quarters
- 4
Heat oil in a heavy bottomed pan
- 5
Once the oil is hot, add mustard seeds and let them splutter
mustard seeds(1/2 teaspoon) - 6
As the mustard splutters, add split black gram and fry till them till it turns golden brown
mustard seeds(1/2 teaspoon) - 7
Break in the dry red chillies into half into the kadai and add curry leaves along
dry red chillies - broken (adjust to taste)(3)curry leaves - a few - 8
After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric
cashew nuts - (tender ones)(1/2 cup)turmeric powder (haldi)(1/4 teaspoon) - 9
Toss the veggies and cashews to mix with the tempering
cashew nuts - (tender ones)(1/2 cup) - 10
Keep sauteing for a couple of minutes on medium heat
- 11
Add salt , sugar and about 1/2 cup of water and mix everything well
sugar(1 teaspoon)salt - to taste - 12
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender
- 13
Make sure not to overcook the Tindora though
tindora (dondakaya/ kovakkai) - (manoli)(300 grams) - 14
Both the Tindora and cashew nuts should be soft but slightly crunchy
tindora (dondakaya/ kovakkai) - (manoli)(300 grams)cashew nuts - (tender ones)(1/2 cup) - 15
Add grated coconut and allow all the water to dry up with stirring
tablespoons fresh coconut - grated(3)teaspoons coconut oil(2) - 16
Check for salt and adjust spices if needed, allow to sit for a minute and switch off
salt - to taste - 17
Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch
cashew nuts - (tender ones)(1/2 cup)
About this recipe
A vegetarian Mangalorean recipe with tindora (dondakaya/ kovakkai) - (manoli), cashew nuts - (tender ones), tablespoons fresh coconut - grated. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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