Starting with the Mangalo Manoli Curry recipe; we first need to steam the manoli. You can cook it in a pressure cooker or steamer. Precooking manoli (Indian gherkins) makes the cooking process faster and more nutritious.
I love using my pressure cooker to steam vegetables. To do this, place diced manoli (Indian gherkins) in a pressure cooker along with a pinch of salt and 2 tablespoons of water.
Cover, place a heavy object and let the vegetables cook in the pressure cooker until you hear two whistles.
After a whistle blows, turn off the heat and place the pressure cooker under running water to release the pressure immediately. The immediate release of pressure helps preserve the fresh green color of the gherkins and gives them a perfectly cooked texture.
Click here to watch a video on how to cook vegetables in a pressure cooker.
Our next step is to make Manoli Masala Masala.
In a small pot; toast dried red chili peppers, fenugreek, coriander, cumin, and black pepper until they smell toasty. Add them to a small mixing jar along with coconut, tamarind and turmeric powder.
Grind the spices and add a little water to make a smooth curry paste. Manoli curry paste is now ready. Set aside.
In the next step; heat a teaspoon of oil in a pan; add the chopped onions and sauté for a few minutes until the onions are soft. Add the curry paste and sauté for a few more minutes.
Stir in steamed gherkins, salt, and add about 1-1/2 to 2 cups water. What you essentially want is a thick gravy for manoli curry; so add water accordingly.
Stir all ingredients well. Check the salt content and adjust to your taste. Bring the mixture to a rapid boil only when ready to serve.
Combine Mangalore Manoli Curry Recipe with Whole Wheat Lachha Paratha and Tomato Onion Cucumber Raita Daily meals.