Mangalorean Manoli Curry Recipe: Indian Gherkins Curry
Dive into the culinary tradition of Mangalorean cuisine with this exquisite recipe for Manoli Curry, showcasing the humble yet flavorful Indian gherkins, also known as Tindora or Dondakaya. This dish is not only a delightful side but also a nutritious option, especially suited for those seeking diabetic-friendly meals. With its vibrant flavors and the aromatic blend of spices, this curry is sure to become a staple in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Indian Gherkins) | 500 grams |
| Onion (chopped) | 1 |
| Dry Red Chilli | 4 |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Coriander Seeds | 1 tablespoon |
| Cumin Seeds | 1 teaspoon |
| Whole Black Peppercorns | 1 tablespoon |
| Tamarind | 1 (small ball or 1 tablespoon paste) |
| Fresh Coconut (grated) | 2 cups |
| Garlic | 3 cloves |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | to taste |
| Sunflower Oil | for cooking |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Sugars | 3g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 150mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 2 servings |
Instructions
To embark on the delightful journey of preparing Mangalorean Manoli Curry, start by steam-cooking the Manoli (Indian gherkins). This crucial step not only enhances the flavor but also retains the nutritional value of the vegetable. You can utilize a pressure cooker or a traditional steamer for this purpose. I personally prefer a pressure cooker for its efficiency.
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Steam the Gherkins: Cut the Tindora into desired pieces, then place them in the pressure cooker along with a pinch of salt and 2 tablespoons of water. Secure the lid and cook until you hear two whistles. Once done, turn off the heat and quickly release the pressure by placing the cooker under running water. This method helps maintain the gherkins’ vibrant green color and ensures a perfectly tender texture.
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Prepare the Masala: In a small pan over medium heat, dry roast the dry red chilies, fenugreek seeds, coriander seeds, cumin seeds, and whole black peppercorns until they release a fragrant aroma—approximately 2-3 minutes. Be cautious not to burn them. Once roasted, transfer these spices to a blender along with the grated coconut, tamarind (soaked in water if using a block), turmeric powder, and a splash of water. Blend until smooth, forming a rich and aromatic curry paste. Set this paste aside for later use.
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Cook the Onions: In a separate pan, heat a teaspoon of sunflower oil over medium heat. Add the chopped onions and sauté them until they become soft and translucent, which should take about 2-3 minutes.
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Combine Ingredients: Add the prepared curry paste to the sautéed onions and cook for an additional 2-3 minutes, allowing the flavors to meld beautifully. Next, incorporate the steamed gherkins into the pan, stirring well to combine all the ingredients.
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Adjust the Gravy: Pour in 1.5 to 2 cups of water, adjusting according to the desired consistency of the gravy. For a thicker curry, use less water; for a more soupy version, add more. Stir everything together, seasoning with salt to taste.
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Final Touches: Allow the curry to come to a gentle boil, but only when you are ready to serve. This step ensures the flavors are fresh and vibrant.
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Serving Suggestions: To enjoy this delightful Mangalorean Manoli Curry, serve it hot alongside Whole Wheat Lachha Paratha and a refreshing Tomato Onion Cucumber Raita for a wholesome everyday meal.
Embrace the wonderful flavors of Mangalorean cuisine with this Manoli Curry, perfect for a nourishing lunch or dinner. The combination of spices, coconut, and fresh vegetables brings a delightful taste of India right to your table, showcasing the essence of home-cooked goodness. Enjoy your culinary adventure!
