Gajbaje Sukke
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
- Wash, peel, and chop the yam, sweet potato, and raw banana into uniform 1-inch cubes. Cut the drumstick into 2-inch pieces and trim the ivy gourd.
- In a large pot, bring 4 cups of water to a rolling boil. Add 0.5 tsp of salt, followed by the chopped yam and drumsticks. Cook for 5 minutes.
- Add the sweet potato, raw banana, and ivy gourd to the pot. Continue to cook for another 8-10 minutes until all vegetables are tender but still hold their shape. Do not overcook.
- Carefully drain the vegetables, reserving about 1/2 cup of the cooking water. Set both aside.
Roast Spices and Prepare Masala Paste
- In a small, dry pan over low-medium heat, add the coriander seeds and urad dal. Roast for 2-3 minutes, stirring continuously, until they become aromatic and the dal turns light golden.
- Add the dried red chilies and roast for another 30-45 seconds until they are fragrant and slightly puffed. Be careful not to burn them.
- Remove the spices from the heat and let them cool completely.
- In a grinder or blender jar, combine the cooled roasted spices, fresh grated coconut, turmeric powder, and tamarind pulp.
- Add 2-3 tablespoons of water and grind to a coarse, thick paste. The texture should be slightly grainy, not perfectly smooth.
Combine Vegetables and Masala
- Heat 1 tablespoon of coconut oil in a large, heavy-bottomed pan (kadai) over medium heat.
- Add the ground masala paste and sauté for 4-5 minutes, stirring frequently, until the raw aroma disappears and the paste darkens slightly.
- Add the boiled vegetables, grated jaggery, and the remaining 0.75 tsp of salt. Gently toss to coat the vegetables evenly with the masala without breaking them.
- If the mixture appears too dry, add a few tablespoons of the reserved vegetable water. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together.
Prepare and Add Tempering (Tadka)
- While the sukke is simmering, prepare the tempering. In a small tadka pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat.
- Once the oil is hot, add the mustard seeds. When they begin to splutter and pop, add the curry leaves and asafoetida.
- Sauté for 20-30 seconds until the curry leaves turn crisp and aromatic.
- Immediately pour this hot tempering over the vegetable sukke in the kadai.
Final Mix and Serve
- Gently mix the tempering into the sukke.
- Turn off the heat and let it rest for 5 minutes before serving.
- Serve hot as a side dish with steamed rice and dal, or with chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut and cold-pressed coconut oil.
- 2To prevent the raw banana from discoloring after chopping, place the cubes in a bowl of water until ready to cook.
- 3The key to a good sukke is the texture of the masala. Grind it coarsely to enjoy the traditional semi-dry consistency.
- 4Adjust the jaggery and tamarind to your personal taste. The final dish should have a perfect balance of sweet, sour, and spicy notes.
- 5Do not overcook the vegetables. They should be tender enough to be pierced with a fork but firm enough to hold their shape.
Adapt it for your goals.
Vegetable Swap
Incorporate other traditional vegetables like breadfruit (kadgi), chayote squash (seemebadanekayi), pumpkin (kumbalakai), or long beans (alsande).
Add LegumesAdd Legumes
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.
Spicier VersionSpicier Version
Increase the number of Byadgi chilies or add 1-2 spicier Guntur red chilies during the roasting process for extra heat.
No Onion/GarlicNo Onion/Garlic
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them. No changes are needed.
Why this is on our healthy list.
High in Dietary Fiber
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.
Rich in Complex Carbohydrates
Yam and sweet potato are excellent sources of complex carbohydrates, providing sustained energy release without causing sharp spikes in blood glucose.
Source of Healthy Fats
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.
Anti-Inflammatory Properties
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.
Frequently asked questions
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.