Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi. Easy, Fast and Cheap.
Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
- Preparation time: 30 mins.
- Recipe Cuisine: Mangalorean
- Number of ingredients needed: 11
Ingredients for Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi
Prepare your culinary canvas with the following essentials for Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi:
salt,coconut,mustard seeds,curry leaves,sugar,white urad dal (split),dry red chillies,cashew nuts (tender s),turmeric powder,tindora (dondakaya kovakkai) (manoli),coconut oil
Preparation instructions for Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi
Let’s dive into the culinary symphony of Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi with these simple steps:
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.
Wash the Ivy gourd and cut off the ends.
Slit them lengthwise in quarters.Heat oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds and let them splutter.As the mustard splutters, add split black gram and fry till them till it turns golden brown.Break in the dry red chillies into half into the kadai and add curry leaves along.After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric.
Toss the veggies and cashews to mix with the tempering.
Keep sauteing for a couple of minutes on medium heat.Add salt , sugar and about 1/2 cup of water and mix everything well.
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender.
Make sure not to overcook the Tindora though.
Both the Tindora and cashew nuts should be soft but slightly crunchy.Add grated coconut and allow all the water to dry up with stirring.
Check for salt and adjust spices if needed, allow to sit for a minute and switch off.Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch.
Benefits of Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi is a breeze for all skill levels.
Cooking Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Preparation Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi cooked to slow-cooked perfection!
Conclusion about Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi
As we conclude our culinary exploration with Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Mangalorean Manoli Bheeja Upkari Recipe – Ivy Gourd & Cashew Sabzi Recipe.