Sukto Recipe
Sukto is a Bengali mixed vegetarian delicacy, prepared using a variety of assorted vegetables cooked in a special spice mixture. This dish is regarded as the favourite Bengali palate cleanser, and contains at least one bitter vegetable among several others. This bittersweet symphony of a dish is simmered with a hint of sugar  and milk, which helps in channeling the bitter essence of the fresh vegetables. Sukto is one of the more complex dishes of Bengali cuisine, and requires quite a bit of patience. So do not be disheartened if you are not able to nail it in the first try. It combines a variety of different textures and flavours to create a finely balanced masterpiece, and is usually eaten during summers. Sukto tastes amazing with warm rice, and should be consumed after it has slightly cooled down.
You may also like recipes of  Aaloo Postho, Chorchori, Cholar Dal
How to make Sukto Recipe
Ingredients |
|
| Raw papaya (papita) | 100 grams |
| Raw banana (kanchkala) | 1 |
| Bitter groud (karela) | 1 medium size |
| Radish (Muli) | ½ |
| Flat Beans (Sem) | 5-6 |
| Potato (aloo) | 1 medium |
| Egg plant (baigan) | 1 medium |
| Drumsticks (sahjan) | 4-5 |
| Beans (phali) | 5-6 |
| Mustard oil (sarso ka tel) | 1 tea spoon |
| 5 spices (panch phoran) | ½ tea spoon |
| Clarified butter (ghee) | 1 tea spoon |
| Sugar (chini) |  ½ tea spoon |
| Salt (namak) | To taste |
| Randhuni | 1 tea spoon |
| Milk (doodh) | 1 cup |
For Wet Spices |
|
| Mustard seed | 3 tea spoons |
| Ginger (adrakh) paste | 3 tea spoons |
| Cumin (jeera)Â seeds | 1/2 tea spoon |
Method
- 1. Cut bitter gourd in slices and marinate them in little bit of turmeric powder and salt. Leave it aside for half an hour.
- 2. Cut all other vegetables in equal proportion in length and keep them separately.
- 3. Lightly roast panch phoran (mustard seeds, fennel seeds, fenugreek seeds, carom seeds and cumin seeds) in a motor and pestle and make a smooth powder of it and keep aside.
- 4. Make a paste of mustard seeds, cumin seeds and ginger and keep aside.
- 5. Grind 1 table spoon of randhuni in a grinder and keep aside.
- 6. Heat oil in a pan and fry the bitter gourd and eggplant lightly and keep in a dish.
- 7. Lightly fry other vegetables also and keep them aside.
- 8. Fry the bori and take it out in a bowl.
- 9. Now add bay leaf and randhuni in oil and stir it and then add the prepared paste of mustard, cumin and ginger.
- 10. Stir it for 3-4 minutes and add randhuni paste and stir it.
- 11. Then add all other vegetables except brinjal and bitter gourd. Add salt and sugar and mix it.
- 12. Cook for 3-4 minutes, add 2 cups of water and cook it for sometimes and now add fried brinjal and bitter gourd.
- 13. Add a cup of milk and boil it for 5-7 minutes.
- 14. Then add bodi and cook till becomes soft.
- 15. Then add clarified butter and sugar and let it boil for 2-3 minutes.
- 16. Take it off from flame and then lastly sprinkle the Panch foran powder and mix well.
- 17. Let it cool a bit and serve with warm cooked rice. (shukto is eaten when it’s not hot but and at room temperature.)
Tip
- 1. Randhuni is a bengali spices, usually available in all departmental stores. If it is not available it can be replaced with panch phoran.
- 2. Shukto is eaten when it’s not hot but and at room temperature.
- Recipe Type : Bengal, Curries, Green Vegetables, Regional, Vegetarian, Vegetarian
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