Kali Thori Bhendi

Kali Thori Bhendi is a traditional delicacy from GSB cuisine, typically paired with Magge (Mangalore cucumber) and infused with a robust garlic seasoning. The dish has a beautifully balanced flavor—spicy with a hint of tanginess. Since bimbul is in season, I’ve added a few for an extra tangy touch.

Recipe credit Amma /Sumana Nayak

Recipe

Ingredients:
• Kali Thori / Kappu Thogari – 1 cup
• Bimbul – a few (optional)
• Salt – to taste

Preparation:
1. Soak the Kali Thori overnight in enough water.
2. The next morning, wash it well and pressure cook for about 4 whistles until soft.
3. Once cooked, add salt and chopped bimbul, and bring it to a gentle boil.

Masala:
• 7 roasted Byadgi chillies
• 3 roasted short chillies
• Tamarind – lemon-sized (reduce to half if using bimbul)
• Cooked Kali Thori – 3 tbsp

1.  First, grind the roasted chillies and tamarind to a coarse powder.
2.  Then add the cooked Kali Thori along with a little water and grind into a smooth paste.

Final Steps:
1. Add the ground masala to the cooked Kali Thori.
2. Separately, cook chopped Mangalore cucumber in a pressure cooker for 1 whistle and add it to the curry.
3. Bring everything to a good boil, allowing the flavors to blend well.

Tempering:
• 10–12 garlic cloves, lightly crushed
• Coconut oil

Heat coconut oil, roast the crushed garlic until golden and aromatic, and pour this tempering over the curry.

Serve hot with rice for a comforting and flavorful meal.

Magge / Mangalore Cucumber – Basic Cooking Method
• Magge – ½ (approx. 200 g), chopped

Wash the magge thoroughly, peel the skin, and cut into medium-sized cubes.

Transfer it to a pressure cooker. Add enough water or cooked kali thori stock to just cover the pieces. Add salt to taste.

Pressure cook for just 1 whistle, and switch off immediately. Alternatively, you can turn off the flame just as it is about to whistle.

That’s it—your magge is perfectly cooked and ready to be added to the curry.

Don’t overcook.