Gantiye Sukke

                     Gantiye or gante sukke is again a typical south canara dish made in monsoon when the tender taro leaves are available in plenty.Ganti means knot and here the leaves are tied into a knot and added with other ingredients. Actually this dish is a combination of 5 main ingredients along with coconut based gravy but one can avoid 1 or 2 ingredients as per availability. Though I would recommend you to try with all the ingredients at least for once if you love such traditional curries.Every family has their own version and today am sharing  the version which has been passed on from my maternal grandmother.


  • Tender taro leaves  – 10-15
  • Brined bamboo shoots chopped  – a few
  • Handful of jackfruit seeds crushed
  • 1 cup of coloured cucumber/Madras cucumber(magge)(cut into cubes)
  • Brined jackfruit(called as saal in Konkani)
  • 1 cup of grated coconut
  • 5-6 roasted red chillies
  • 1 tbsp of urad dal and tsp of coriander seeds roasted
  • Salt as and if required
  • Marble size tamarind
For Tempering
  • Coconut oil as required
  • Tsp of mustard seeds
  •  A sprig of curry leaves OR
  • 8-10 flakes of garlic
5 important ingredients

First and foremost, wash the taro leaves and wipe them dry.Spread them on a sheet of paper and leave for a day.This is done so that the leaves wilt and its easy to prepare the ganti or knot.Then hold each leaf in between your palms and roll them like you do a wick as shown in above pic.

Join the two ends and tie a knot(needs some practice )

Pressure cook the brined bamboo shoots (kirlu) , brined jack (saal) , coloured cucumber (magge), and the jackfruit seeds (bikkand).

Grind coconut along with red chillies ,tamarind and the roasted urad dal and coriander seeds to not so fine paste adding little water.

Heat oil in a pan and add crushed garlic OR  the mustard and curry leaves..add the KNOTS and fry for a while .

Add the paste and cook till the knots are done ..then add the pressure cooked ingredients and mix well adding water to get required consistency.

Add salt only if necessary as the brined ones already have salt.

Close the lid and simmer for few minutes.

The delicious sukke is ready to be served as side dish with lunch or dinner.
  • In the above picture I have used mustard for seasoning…the first picture is of garlic seasoning…both versions are made at my home can use the one you prefer.
  • There is no substitute for taro leaves in this recipe.
  •  Brined ingredient can be left out if not available but the original taste will be lost.
  • If you are unable to tie knots ,simply chop them and add in the seasoning and cook.

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