Guajje Gassi
A homestyle Mangalorean curry made with tender raw jackfruit simmered in a roasted coconut and red chili masala. It is earthy, gently spicy, and especially good with steamed rice on the side.
For 4 servings
- prep · ~10 min
Prepare the raw jackfruit.
1.Grease your knife and hands lightly with a little coconut oil from the measured amount if the jackfruit is sticky.2.Peel the raw jackfruit, remove the core, and cut it into medium cubes.3.Rinse the pieces well and keep them ready.TIPOiling the knife helps prevent the jackfruit sap from sticking. - boil · ~15 min
Cook the jackfruit until just tender.
Add the jackfruit to a pot with 1 cup water, turmeric powder, and a small part of the salt. Cover and cook until the pieces are tender but still hold their shape.
- roast · ~7 min
Roast the spices and coconut.
1.Heat a small pan over medium heat.2.Dry roast the dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds until fragrant.3.Add the grated coconut and roast until lightly golden and nutty.4.Take the pan off the heat and cool the mixture slightly.TIPKeep the heat medium and stir often so the coconut browns evenly without burning. - mix · ~3 min
Grind the masala.
Transfer the roasted mixture to a grinder with tamarind paste and 1 cup water. Grind to a smooth, thick masala.
- simmer · ~10 min
Simmer the curry.
Add the ground masala to the cooked jackfruit along with the remaining water and salt. Bring it to a gentle simmer and cook until the gravy thickens a little and the flavors come together.
- temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan.2.Add mustard seeds and let them splutter.3.Add curry leaves and fry for a few seconds until fragrant. - assemble · ~1 min
Finish the guajje gassi.
Pour the tempering over the simmering curry and mix gently. Cook for 1 more minute, then turn off the heat.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Oil your knife and palms before cutting raw jackfruit to keep the sticky sap from coating everything.
- 2Cook the jackfruit only until a knife slides in with slight resistance; overcooked pieces can break up in the curry.
- 3Roast the coconut until light golden, not dark brown, so the gassi tastes nutty without turning bitter.
- 4Use Byadagi chilies if possible for their deep red color and gentle heat, which suits this Mangalorean gravy.
- 5Grind the masala very smooth with enough water; a coarse paste gives the curry a gritty texture.
- 6Let the curry rest 10 to 15 minutes after tempering so the coconut, tamarind, and spice flavors settle together.
- 7This gassi tastes even better the next day; reheat gently with a splash of water if the gravy thickens in the fridge.
Adapt it for your goals.
Spicier
Use hotter dried red chilies or add a few extra peppercorns for a sharper, more fiery gassi.
onion garlic styleOnion-garlic style
Add a little sautéed onion and garlic to the masala for a less traditional but fuller, more savory curry.
no fresh coconutNo-fresh-coconut
Use frozen grated coconut if fresh is unavailable; it still gives body and authentic coconut richness.
vegetable mixVegetable-mix
Cook a few cubes of yam or potato with the jackfruit to stretch the curry and add another earthy texture.
Why this is on our healthy list.
Fiber-Rich Main Ingredient
Raw jackfruit adds filling plant fiber, making this rice-paired curry hearty and satisfying.
Plant-Based Curry
This dish is fully plant-based, built from jackfruit, coconut, spices, and a simple tempering.
Spice-Driven Flavor
Coriander, cumin, pepper, fenugreek, curry leaves, and chilies bring strong flavor without needing heavy dairy.
Contains Healthy Fats from Coconut
Fresh coconut and coconut oil provide richness that helps the roasted masala feel rounded and satisfying.
Frequently asked questions
The cubes should be tender when pierced but still hold their shape well, since they will simmer again in the masala.
