Suki bhaji recipe gujarati
Introduction of Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)]. Suki Bhaji is the ultimate comfort food for many Indians, especially Gujaratis. ‘Suki’ means ‘dry’, and ‘bhaji’ refers to a vegetable preparation. This dish is a simple, dry potato stir-fry seasoned with turmeric, green chillies, and mustard seeds. It’s the go-to dish for religious fasting days (upvas) and is also a perfect travel companion because it’s mess-free!
Fun Facts about Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)].
- The fasting version of this dish (‘Farali Suki Bhaji’) is made without turmeric and regular salt. Instead, rock salt (sendha namak) is used.
- It’s a very versatile dish. Some people add peanuts for crunch, while others add lemon juice and sugar for a tangy-sweet flavor.
Traditional Value of Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)]. Suki Bhaji is deeply connected with the tradition of fasting. It’s one of the primary foods allowed during religious fasts like Navratri, Janmashtami, and Ekadashi. It provides energy and is considered ‘pure’ or ‘phalahari’. It’s also a humble, everyday dish that represents simplicity and comfort.
Short Video Recipe
Video not available.Why People Love to Eat Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)]? People love it because it’s so simple and satisfying. The soft, boiled potatoes are comforting, and the mild seasoning of green chillies, ginger, and cumin is just perfect. It’s not overly spicy or complicated. It’s a dish that tastes like home and brings a sense of warmth and contentment.
When People Eat Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)]? It is most famously eaten during fasting periods. It’s also a very popular dish to pack for train journeys or picnics because it tastes great even when cold and is easy to eat. It’s also a quick and easy option for a simple weekday meal.
Which Other Dish or Foods Complement Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)]? Suki Bhaji is incredibly versatile. On a regular day, it’s served with rotis or theplas. During a fast, it is famously paired with ‘Rajgira Puri’ (puffed bread made from amaranth flour). A bowl of plain yogurt is a perfect sidekick, balancing the flavors and making the meal more wholesome.
Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)]?
- During a fast, a common meal is, “Faraal ma suki bhaji ane dahi chhe.” (“For the fasting meal, there is dry potato bhaji and yogurt.”).
- A simple compliment is, “Bhaji ekdam maapsar ni bani chhe.” – “The bhaji is made with perfect proportions.”
FAQ about Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)]?
- How do I prevent the potatoes from getting mushy? The key is not to over-boil the potatoes. They should be just tender enough to be cut easily, but still firm. After boiling, let them cool down a bit before you chop and use them.
- What’s the difference between Suki Bhaji and Bateta nu Shaak? Suki Bhaji is almost always a dry stir-fry, often made without tomatoes or a lot of spices, especially for fasting. Bateta nu Shaak can be dry or have a gravy (‘rasawala’) and usually includes tomatoes and a wider range of spices.
Recipe of Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)] | જાણો Suki Bhaji (સૂકી ભાજી) [Dry Potato Curry (for fasting)] બનાવવાની પરફેક્ટ રીત
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Bateta nu Shaak
Ingredients
Equipment
Method
- If you haven't boiled the potatoes, you can peel, cube them, and cook them directly in the
- curry.
- Heat oil in a pan or kadai. Add mustard seeds and cumin seeds.
- Once they pop, add asafoetida, ginger, and green chilies.
- Pour in the tomato puree and cook for 3-4 minutes until it thickens.
- Add the spice powders: turmeric, red chili, and coriander-cumin powder. Sauté for a
- minute.
- Add the cubed potatoes (boiled or raw) and mix well to coat with the masala.
- Pour in about 1.5 cups of water. Add salt and jaggery/sugar.
- Bring to a boil. If using raw potatoes, cover and cook until they are tender. If using boiled
- potatoes, simmer for 5-7 minutes for the flavours to combine.
- Mash a few potato cubes with the back of a spoon to thicken the gravy.
- Turn off the heat. Stir in lemon juice if desired.
- Garnish with fresh coriander and serve hot.
Notes
● The consistency of the gravy can be adjusted by adding more or less water.
● The balance of sweet (jaggery), spicy (chili), and tangy (tomato/lemon) is key to the
authentic Gujarati taste.
