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.
How to make Sukto Recipe
|Raw papaya (papita)||100 grams|
|Raw banana (kanchkala)||1|
|Bitter groud (karela)||1 medium size|
|Flat Beans (Sem)||5-6|
|Potato (aloo)||1 medium|
|Egg plant (baigan)||1 medium|
|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) seeds||1/2 tea spoon|
- 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.)
- 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.