Vajdi Masala
A robust Gujarati-style mutton tripe curry with a deep, spiced masala and slow-cooked richness. Tender pieces of vajdi soak up onion, tomato, ginger, garlic, and warming spices for a dish that pairs beautifully with rotli or bhakri.
For 4 servings
- prep · ~10 min
Clean and cut the vajdi.
1.Rinse the mutton tripe several times under running water.2.Rub well and trim any tough bits if needed.3.Cut into small bite-size pieces and keep aside.TIPClean tripe thoroughly before cooking so the final curry tastes rich and clean, not gamey. - pressure cook · ~30 min
Pressure cook the vajdi.
1.Add the mutton tripe to a pressure cooker with water, half of the salt, and turmeric powder.2.Close the cooker and cook on medium heat for 20 to 25 minutes, until the tripe is tender.3.Let the pressure release naturally, then open and keep the cooked vajdi with its liquid aside. - saute · ~10 min
Cook the masala base.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for a few seconds.3.Add onion and cook until light golden, 6 to 8 minutes.4.Add ginger-garlic paste and green chili and cook until the raw smell fades, about 1 minute.TIPDo not rush the onions; this step builds the depth of the masala. - saute · ~8 min
Add tomatoes and dry spices.
1.Add tomato and cook until soft and pulpy, 5 to 6 minutes.2.Add red chili powder, coriander powder, cumin powder, and the remaining salt.3.Mix well and cook for 1 to 2 minutes until the masala looks glossy. - simmer · ~15 min
Simmer the vajdi in the masala.
1.Add the cooked mutton tripe and its cooking liquid to the pan.2.Mix well so the pieces are coated with the masala.3.Cover and simmer on low heat for 12 to 15 minutes, stirring once or twice, until the gravy thickens lightly.TIPKeep the gravy medium-thick; vajdi masala is best when the masala clings to the pieces. - garnish · ~1 min
Finish with garam masala, pepper, cilantro, and lemon juice.
- serve · ~1 min
Serve hot.
Serve Vajdi Masala hot with rotli, bhakri, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the tripe still feels chewy after pressure cooking, give it 5-10 more minutes before making the masala.
- 2Keep the cooked tripe liquid; it carries flavor and helps the masala cling better than plain water.
- 3Brown the onions to light golden, not dark brown, so the gravy stays robust without turning bitter.
- 4Cook the tomatoes until oil starts to separate slightly; that is the cue the masala base is ready.
- 5Simmer uncovered for the last few minutes if the gravy looks thin; Vajdi Masala should coat the pieces.
- 6Add lemon juice only after turning off the heat so its brightness stays fresh and sharp.
- 7This curry tastes even better after a short rest, when the tripe absorbs more of the spiced gravy.
Adapt it for your goals.
Extra-spicy
Add more slit green chilies or a little extra red chili powder for a hotter, more assertive curry.
dry styleDry-style
Simmer longer to reduce the liquid until the masala tightly coats the vajdi; great with bhakri.
onion richOnion-rich
Use an extra onion for a slightly sweeter, thicker masala with more body and cling.
stovetop onlyStovetop-only
If not using a pressure cooker, simmer the cleaned tripe gently until tender before adding it to the masala.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton tripe provides protein, making this curry a hearty option that pairs well with simple flatbreads or rice.
Spice-Based Flavor Depth
Cumin, coriander, turmeric, black pepper, ginger, and garlic add strong flavor without relying on heavy cream or butter.
Herb and Tomato Freshness
Tomato, green chili, cilantro, and lemon juice add brightness and freshness that balance the richness of the meat.
Frequently asked questions
It should be tender enough to bite through easily but not falling apart. If it is rubbery, pressure cook it a little longer.
