Authentic Coorg Style Bollari Barthad – Mangalore Cucumber Stir Fry
Cuisine: Coorg
Course: Side Dish
Diet: Vegetarian
The Coorg Style Bollari Barthad, a traditional Mangalorean cucumber stir fry, is a dish commonly prepared in Coorg (Kodava) households, capturing the essence of Coastal Karnataka’s vibrant culinary heritage. This simple yet flavorful stir-fry uses Mangalore cucumber, a local variety that boasts a mild, slightly sweet flavor and a unique texture. The cucumbers, which are typically greenish-yellow with or without stripes, form the heart of this dish, enhanced by aromatic spices and fresh coconut. This vibrant dish pairs wonderfully with steamed rice, North Karnataka spiced sambar, and phulka, making it a complete and comforting meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber | 1 (chopped into chunks, seeds removed) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garlic | 4 cloves (crushed) |
| Onion | 1 (finely chopped) |
| Salt | To taste |
| Jaggery | 1 tablespoon |
| To grind | |
| Coriander (Dhania) seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Dry red chillies | 3 |
| Fresh coconut | 1/2 cup (grated) |
| For tempering | |
| Coconut oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White urad dal (Split) | 1 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Dry red chilli | 1 (broken) |
| Curry leaves | 1 sprig (torn) |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions:
-
Prepare the Cucumber:
Begin by halving the Mangalore cucumber and scooping out the seeds and rind. Cut the cucumber into small chunks, leaving the skin intact—this softens during cooking and adds texture. Set aside. -
Cook the Cucumber:
Place the chopped cucumber into a pressure cooker. Add salt and turmeric powder, along with 2 tablespoons of water. Pressure cook for 2 to 3 whistles and then turn off the heat. Allow the pressure to release naturally before opening the lid. Set the cooked cucumber aside. -
Grind the Masala:
While the cucumber is cooking, prepare the masala. In a mixer grinder, add the grated coconut, dry red chillies, coriander seeds, and cumin seeds. Add just 1 to 2 tablespoons of water to make a coarse paste. Ensure the paste is thick, which will give the stir-fry a more concentrated flavor. -
Tempering:
Heat coconut oil in a kadai (Indian wok) over medium heat. Once the oil is hot, add mustard seeds, cumin seeds, and broken dry red chilli. Let them splutter for a few seconds. Add the white urad dal and sauté until it turns golden brown and crispy. -
Sauté the Aromatics:
Next, stir in the curry leaves, crushed garlic cloves, and finely chopped onions. Sauté the mixture until the onions become translucent and aromatic, about 3–4 minutes. -
Combine the Cucumber and Masala:
Add the cooked Mangalore cucumber to the pan along with jaggery and the freshly ground masala paste. Stir well to combine the flavors. Cook the mixture for an additional 3–4 minutes, allowing the masala to coat the cucumber and blend into the dish. Taste and adjust the salt if necessary. -
Serve:
Once done, turn off the heat. Transfer the Coorg Style Bollari Barthad to a serving bowl. This dish is best enjoyed hot, alongside steamed rice, Nuggekai Kharbyaali (North Karnataka Spiced Drumstick Sambar), Pineapple Gojju, and Phulka for a complete, satisfying meal.
Tips for Success:
- Mangalore Cucumber: If you can’t find Mangalore cucumber, you can substitute with regular cucumbers, but the flavor will differ slightly. It’s important to remove the seeds and rind before cooking.
- Fresh Coconut: For the best flavor, use freshly grated coconut. If unavailable, desiccated coconut can be used, though fresh coconut provides a creamier texture.
- Jaggery: The jaggery balances the heat from the red chillies, giving the dish a subtle sweetness. If jaggery is unavailable, you can substitute with brown sugar, but jaggery lends a unique flavor to the dish.
Enjoy the delightful Coorg-style Bollari Barthad, a dish that highlights the simplicity and depth of Coastal Karnataka cuisine.
