Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi
Mangalorean Manoli Bheeja Upkari, a vibrant and flavorful vegetarian side dish from the coastal region of India, features the humble yet delicious Ivy Gourd (also known as Tindora or Dondakaya) paired with tender cashew nuts. This simple and aromatic stir-fry comes together effortlessly, delivering a blend of sweetness from the cashews and a mild bitterness from the Ivy Gourd, all perfectly balanced with the warmth of spices and a sprinkle of fresh coconut.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Ivy Gourd / Dondakaya / Kovakkai) | 300 grams |
| Cashew nuts (tender ones) | 1/2 cup |
| Fresh coconut (grated) | 3 tablespoons |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Coconut Oil | 2 teaspoons |
| White Urad Dal (split) | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry Red Chillies | 3 (broken, adjust to taste) |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Curry leaves | A few |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Servings: 4
- Cuisine: Mangalorean
- Course: Side Dish
- Diet: Vegetarian
Instructions
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Prepare the Cashews and Ivy Gourd:
- Soak the cashew nuts in warm water with a pinch of salt for about 10 minutes to soften them.
- Wash the Ivy Gourd (Tindora) thoroughly. Trim the ends and cut each piece lengthwise into quarters, ensuring even cooking.
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Tempering the Spices:
- Heat the coconut oil in a heavy-bottomed pan or kadai. Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds.
- Add the split white urad dal and sauté until the dal turns golden brown, adding a nice crunch to the dish.
- Break the dry red chillies into halves and add them to the pan, along with a few curry leaves. Let them fry together for a few seconds, releasing their flavors.
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Cooking the Ivy Gourd and Cashews:
- Now, add the soaked cashew nuts, followed by the slitted Ivy Gourd pieces. Sprinkle in the turmeric powder and mix well to combine the ingredients with the tempering.
- Sauté the vegetables and cashews on medium heat for 2–3 minutes, ensuring that they are well coated with the spices.
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Simmer and Cook:
- Add salt and sugar to taste, and pour in about 1/2 cup of water to help soften the Ivy Gourd. Stir everything together to evenly distribute the flavors.
- Cover the pan with a lid and let the mixture cook on low heat for 15–20 minutes, or until the Ivy Gourd becomes tender but still retains its slight crunch. Be careful not to overcook the Tindora.
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Finishing Touches:
- Once the vegetables are cooked, add the grated fresh coconut to the pan. Stir it in thoroughly and cook for another 2–3 minutes, allowing the water to dry up and the coconut to infuse its flavor into the dish.
- Check the seasoning and adjust the salt and spices as needed. Let the sabzi sit for a minute before turning off the heat.
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Serving:
- Serve the Mangalorean Manoli Bheeja Upkari (Ivy Gourd & Cashew Sabzi) hot with steamed rice. It pairs wonderfully with other Mangalorean dishes like Bendekayi Koddel (Okra Coconut Curry) or Bolu Huli (Tangy Pumpkin Curry), along with Aralu Sandige (crispy fried rice flour crackers) for a complete meal.
This dish is perfect for those who enjoy fresh, mild flavors with a touch of tropical richness, thanks to the coconut and cashews. The combination of Ivy Gourd’s slightly bitter taste, the warmth of the spices, and the crunch of cashews creates a satisfying experience. Enjoy the authentic taste of Mangalorean cuisine with this easy-to-make and nutritious side dish!
