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A traditional Mangalorean dry curry made with a medley of seasonal vegetables, freshly ground coconut, and roasted spices. It's a delightful mix of sweet, tangy, and savory flavors, perfect with rice.
For 4 servings
Prepare and Cook the Vegetables
Roast Spices and Prepare Masala Paste
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A traditional Mangalorean dry curry made with a medley of seasonal vegetables, freshly ground coconut, and roasted spices. It's a delightful mix of sweet, tangy, and savory flavors, perfect with rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 278.13 calories per serving with 4.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Vegetables and Masala
Prepare and Add Tempering (Tadka)
Final Mix and Serve
Incorporate other traditional vegetables like breadfruit (kadgi), chayote squash (seemebadanekayi), pumpkin (kumbalakai), or long beans (alsande).
For a protein boost, add 1/2 cup of boiled black-eyed peas (alsande kalu) or chickpeas along with the other vegetables in Step 3.
Increase the number of Byadgi chilies or add 1-2 spicier Guntur red chilies during the roasting process for extra heat.
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them. No changes are needed.
The medley of root vegetables, drumsticks, and ivy gourd makes this dish rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Yam and sweet potato are excellent sources of complex carbohydrates, providing sustained energy release without causing sharp spikes in blood glucose.
Coconut is a key ingredient that provides healthy medium-chain triglycerides (MCTs). These fats are easily digestible and can be a quick source of energy for the body.
Spices like turmeric (containing curcumin) and coriander seeds used in the masala have well-known anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Gajbaje Sukke is a traditional semi-dry vegetable curry from the Mangalorean (Udupi) region of Karnataka, India. 'Gajbaje' refers to a medley of things, and 'Sukke' means dry, so it translates to a dry curry made with a mix of vegetables.
Yes, it is a very healthy dish. It is packed with fiber, vitamins, and minerals from the diverse range of vegetables. The use of coconut provides healthy fats, and spices like turmeric offer anti-inflammatory benefits.
One serving of Gajbaje Sukke (approximately 215g) contains around 250-300 calories. The exact count can vary based on the specific vegetables and the amount of coconut oil used.
Freshly grated coconut provides the best flavor and texture. If unavailable, you can use frozen grated coconut (thawed). Desiccated coconut can be used in a pinch, but you may need to soak it in a little warm water before grinding to rehydrate it.
Store any leftover Gajbaje Sukke in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.
Some varieties of yam (suran) can cause mild irritation. To prevent this, apply some coconut oil or tamarind water to your hands before cutting it. Soaking the cut yam pieces in salted water or tamarind water for 15-20 minutes before cooking also helps reduce the itchiness.
Yes, this recipe is naturally vegan. To ensure it is gluten-free, use a certified gluten-free asafoetida (hing), as some commercial brands contain wheat flour as a bulking agent.