MangaloreanSide DishVegetarian

Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi

Name: Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 300 grams tindora (dondakaya/ kovakkai) - (manoli); 1/2 cup cashew nuts - (tender ones); 3 tablespoons fresh coconut - grated; 1 teaspoon sugar; salt - to taste; 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

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🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs67g

Protein39g

Fats18g

Servings Scaler

Instructions

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)

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Recipe Source: archanaskitchen.com

MangaloreanSide DishVegetarian

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🇮🇳

Cook Time30 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

67g(46%)

Protein

39g(27%)

Fats

18g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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)