SUKTO,WINTER SPECIAL APPETIZER (MIXED VEGETABLE WITH BITTER GOURD)

 

SUKTO is a typical traditional Bengali cuisine, a mixed vegetable curry with different spices, give 

emphasis to the bitterness with bitter gourd where we add roasted masala (panchforon) for garnishing

 and beautiful aroma. Its taste something mild bitter but not so much, there have sweet flavor also. 

Mixing of different Bengali spices enhances the flavor and texture of SUKTO. It is the first item that 

Bengali takes in their lunch with other items in dish.

There are various type Of’ SUKTO’ in Bengali culinary. I am sharing my own process which I learned 

from my mom. It is a winter special one.

INGREDIENTS: Vegetables needed 1) Bitter gourd: 2 to 3.

2) Radish: 2.

3) Potato: 2 medium sizes.

4) Papaya: long 4 to 5 pieces.

5) Green peas: Full of medium 1 cup.

6) Carrot: 2 medium sizes.

7) Plantain (green banana): 2 medium sizes.

8) Flat bean: 5 medium sizes.

You may use egg plants with all those vegetables but I did not use this.  

All vegetables are full of minerals and vitamins.

SPICES: 1) Roasted Panchforon (it is the integral part of Bengali cuisine. It is the mixture of fenugreek

 seeds, fennel seeds, radhuni, masturds, nigella ( kalonji or kalo zeera)seeds : 2 tablespoons

2) Black mustard seeds paste: 2 tablespoons

3) Radhuni (the flavor of radhuni is the main essence of sukto): 2 tablespoons ,you can collect  it from any grocery.

4) Ginger: 1 ½ tablespoons

5) Poppy seeds: 2 table spoons

Make smooth paste of radhuni, ginger and poppy seeds in mixture.

6) Salt to taste.

7) Sugar: 2 tablespoons or artificial sweetener: 3 to 4 tablets.

8) Milk: 1 to 1 ½ full cups.

Use mustered oil for this recipe.

Bori (made from motor dals): 8 to 9 in numbers.

PROCEDURE: Cut all vegetables in longer shapes, neither thick nor so thin, wash properly.

Fry Boris, keep aside.

First fry bitter gourd and take out from karai. Fry bitter gourd till it turn brownish, it helps to decrease

the bitter of it.

 

Fry all vegetables in karai .Keep a lid on karai for tender and proper frying. Add little amount of salt 

while frying. I use pressure cooker to boil vegs so it takes less time to cook. Take out all vegs. Now add

panchforon (1 teaspoon), mustard seed (1 teaspoon) and a red chili for tempering. Wait for beautiful aroma comes out. Now again add vegetables in karai and stir.

Add ready masala paste (radhuni, ginger, poppy seeds) and stir.

After 4 to 5 minutes of stirring add mustard paste and again stir. Now add little salt. Be careful about 

adding salt .We used salt on vegetables before also.

Pour water to boil. I use little water because I boiled vegs before.

This preparation is little bit sweet to taste and so add 2 to 3 sweeteners or 2 tablespoons of sugar.

Wait for few minutes to tender so that all spices engross into vegs and give a tasty look.

Now add milk and fried bitter gourds. Add boris and again boil for 2 minutes.

Last finishing touch in it is to add roasted panch foron over ready dish. You may use deshi ghee but I 

did not use this.

It is a beautiful traditional cooking for Bengal. 

Have ready’ SUKTO’ with hot rice as first item.

Thank you.