How to make Bollari Barthad -
Typical of Coorg, this Mangalore cucumber curry is simply delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cucumber (खीरा), Coconut Scraped
Cuisine : Karnataka
Course : Main Course Vegetarian
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For more recipes related to Bollari Barthad checkout Cucumber Curry, Kakdi Ki Sabzi, Majjige Huli. You can also find more Main Course Vegetarian recipes like Soya Shashlik Masala Saijan Phalli Tadkewali Vegetable Quiche Salt and Vinegar Potatoes
Bollari Barthad Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bollari Barthad Recipe
Cucumber 2 medium
Coconut Scraped 1 teaspoon
Red chilli powder 3/4 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Jaggery (gur) grated 1 tablespoon
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Garlic chopped 2-3 cloves
Onions chopped 2 medium
Curry leaves 8-10
Coconut scraped 1/4 cup
Method
Step 1
Halve the cucumbers and scoop out the seeds.
Step 2
Cut it into two inch pieces without peeling.
Step 3
Add turmeric powder, red chilli powder, coriander powder and salt and allow them to marinate for twelve to fifteen minutes.
Step 4
Dissolve jaggery in a quarter cup of water and keep aside.
Step 5
Heat oil in a non stick kadai and add mustard seeds.
Step 6
As they splutter, add garlic and sauté for a minute.
Step 7
dd onions and sauté until golden brown.
Step 8
Add curry leaves and marinated cucumber.
Step 9
Add jaggery water, stir and cook for eight to ten minutes on medium heat.
Step 10
Check for seasoning and serve garnished with coconut.
Nutrition Info
Calories : 644 Kcal
Carbohydrates : 54.8 gm
Protein : 7.3 gm
Fat : 43.7 gm
Other : Fiber- 20.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
