Gulla,mashingasangh and batate sukke

Sukke as the name suggests is a semi dry dish with mustard and curry leaves seasoning except 1 or 2 which has either onions or garlic seasoning.Its prepared on festivals and on the days when the onions and garlic have to be avoided.Sukke is prepared mostly using combinations of vegetables like beans- potato or cowpea beans +potato etc.Todays dish is combination of gulla(local variety brinjal found in mangalore region), mashingasangh(drumsticks) and the all time fav batato(potato).

  1. 1 medium gulla or regular green brinjal
  2. 2-3 potatoes
  3. 1 cup coconut grated
  4. 4-5 red chillies
  5. Tbsp each of urad dal (black gram dal) and coriander seeds(kotambari)
  6. Marble size tamarind
  7. Sprig of curry leaves
  8. Tsp of mustard seeds
  9. Oil as required
  10. Tsp of jaggery(optional)
  11. Salt to taste


  • Chop the potatoes into medium size cubes and pressure cook them.Need not peel the skin.
  • Chop the drumsticks and the Gulla .Place the gulla in water until ready to use.
  • Roast the red chillies and keep aside.Roast the coriander seeds and the urad dal.
  • Grind the coconut along with the red chillies, tamarind and the roasted dal and coriander seeds into not so fine paste using water at intervals.
  • Heat oil in a pan and add mustard and curry leaves.when they splutter add the chopped gulla pieces and the drumsticks ..little water and allow them to cook.
  • Once they are cooked add the ground paste ,salt , jaggery , water as required and let it boil.
  • Once it starts boiling add the boiled potatoes, mix well and simmer for 4-5 minutes.
  • Sukke is ready to be served with meals as side dish.
  1. You can use the regular brinjals too if gulla is not available.
  2. This curry is not so spicy.
  3. Though the sukke is a semi dry dish can add water as per your desired consistency.
  4. Adding jaggery enhances the flavour and doesnt make the curry sweet,so I recommend adding it.

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