Mangalorean Manoli Curry Recipe – Indian Gherkins Curry
The Mangalorean Manoli Curry, a quintessential dish from the coastal cuisine of Karnataka, is a delicious and aromatic curry made with Manoli, also known as Indian Gherkins, Dondakaya, or Kovakkai. This curry, full of warm spices and fresh coconut, is perfect as a side dish. Not only is it a traditional Mangalorean delight, but it’s also diabetic-friendly, making it an excellent choice for healthy everyday meals. Pair it with whole wheat Lachha Paratha and a refreshing Tomato Onion Cucumber Raita for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/ Kovakkai) | 500 grams |
| Onion | 1, chopped |
| Dry Red Chilli | 4 |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 tablespoon |
| Tamarind | 1 small piece |
| Fresh coconut, grated | 2 cups |
| Garlic | 3 cloves |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Oil | For cooking |
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Instructions
-
Steam the Manoli
Begin by steaming the Manoli (Indian Gherkins). This step helps retain the nutrients and makes the cooking process faster. You can either use a pressure cooker or a steamer. If using a pressure cooker, place the cut Manoli along with a pinch of salt and 2 tablespoons of water. Cover, place the weight on, and cook for two whistles. Once the cooking time is done, immediately release the pressure under running water to preserve the fresh green color and texture of the gherkins. -
Prepare the Curry Paste
In a small pan, dry roast the dry red chillies, fenugreek, coriander seeds, cumin, and black pepper until fragrant. Add the roasted spices to a blender along with grated coconut, tamarind, and turmeric powder. Add a little water and grind into a smooth curry paste. Set aside. -
Cook the Curry
Heat 1 teaspoon of oil in a pan. Add the chopped onions and sauté until they become soft and tender, about 3–4 minutes. Add the prepared curry paste and cook for another 2–3 minutes, allowing the flavors to blend. -
Combine the Gherkins and Curry Paste
Stir in the steamed Manoli (gherkin) pieces, add salt to taste, and pour in 1½ to 2 cups of water to adjust the consistency of the curry. Stir everything well, ensuring the curry is thick and rich. Let the curry come to a quick boil, and once it’s ready, taste and adjust seasoning if necessary. -
Serve
Serve this Mangalorean Manoli Curry hot with Whole Wheat Lachha Paratha and Tomato Onion Cucumber Raita for an authentic meal experience.
Enjoy this flavorful, tangy, and nutritious curry as a perfect side dish with your favorite Indian bread. It’s not only easy to make but also a healthy addition to your meal, rich in fiber and beneficial spices.
