Gudok
An authentic vegetarian recipe from Tripura, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Jackfruit seeds
80g Dried fish (berma)
150g Taro root (arbi)
100g Banana flower (mocha)
150g Onions
4piece Green chillies
5piece Garlic cloves
15g Fresh ginger
3g Turmeric powder
30ml Mustard oil
6g Salt
300ml Water
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Boil the jackfruit seeds in salted water for 15 minutes until tender. Peel and roughly crush them. Set aside.
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Peel and cube the taro root. Prepare the banana flower by removing the outer purple petals and chopping the inner florets, soaking in salted water to prevent browning.
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Soak the dried fish (berma) in warm water for 10 minutes to soften and reduce saltiness. Drain and roughly shred.
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Heat mustard oil in a clay pot or heavy pan over medium heat until it smokes lightly. Add sliced onions and fry until translucent.
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Add crushed garlic and grated ginger, sauté for 1–2 minutes.
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Add the taro root and banana flower pieces, stir to coat with the oil and aromatics.
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Add the shredded dried fish and mix well. Cook for 3 minutes.
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Add the crushed jackfruit seeds, slit green chillies, turmeric, and salt. Pour in water.
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Cover and cook on medium-low heat for 10–12 minutes, stirring occasionally, until all vegetables are tender and the mixture comes together as a thick, mashed consistency.
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Mash lightly with the back of a spoon to combine everything. Serve hot with steamed rice.
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Chef's Tips
Berma (fermented dried fish) is the soul of this dish — its pungent umami flavor is irreplaceable.
If jackfruit seeds are unavailable, raw jackfruit pieces work as a substitute.
The dish should have a thick, almost mashed texture — add water sparingly.
Gudok is traditionally cooked in a clay pot which imparts an earthy flavor to the dish.
About This Dish
Gudok is a traditional vegetarian dish from Tripura, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Berma (fermented dried fish) is the soul of this dish — its pungent umami flavor is irreplaceable. - If jackfruit seeds are unavailable, raw jackfruit pieces work as a substitute. - The dish should have a thick, almost mashed texture — add water sparingly. - Gudok is traditionally cooked in a clay pot which imparts an earthy flavor to the dish.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy