Sukto is a vegetable medley prepared in Bengali household. It consists an array of vegetables. Bitter gourd is the main ingredient of this dish and the other vegetables in this recipe are pumpkin, plantain, sweet potato, ridge gourd, drumsticks, eggplant and raw papaya.
Dried lentil dumplings (badi) is also a important ingredients for making sukto. It tempers with a spice called radhuni, it can be substitute with dill seeds.
If both are unavailable then methi seeds can be used. Poppy seed paste and mustard paste are used along with milk and ghee, but in sukto we never use green chilies. It is an authentic Bengali dish and it is served only at lunch time as a first item in menu with hot steamed rice.
Serve Sukto along with Steamed Rice for your weekday lunch. You can also make other vegetables along with this recipes such as Bengali Jhinge Narkol Chenchki or Aloo Posto to complete the meal.
If you like this recipe, you can also try other Bengali Recipes such as
Sukto is a vegetable medley prepared in Bengali household. It consists an array of vegetables. Bitter gourd is the main ingredient of this dish and the other vegetables in this recipe are pumpkin, plantain, sweet potato, ridge gourd, drumsticks, eggplant and raw papaya.
Dried lentil dumplings (badi) is also a important ingredients for making sukto. It tempers with a spice called radhuni, it can be substitute with dill seeds.
If both are unavailable then methi seeds can be used. Poppy seed paste and mustard paste are used along with milk and ghee, but in sukto we never use green chilies. It is an authentic Bengali dish and it is served only at lunch time as a first item in menu with hot steamed rice.
Serve Sukto along with Steamed Rice for your weekday lunch. You can also make other vegetables along with this recipes such as Bengali Jhinge Narkol Chenchki or Aloo Posto to complete the meal.
If you like this recipe, you can also try other Bengali Recipes such as
To begin making the Sukto Recipe, in a frying pan heat mustard oil. Fry badi/dried lentil dumplings until it turns light brown in colour. In same oil fry bitter gourd slices until crispy. Drain in a paper towel and keep aside.
Add 1 tablespoon more oil on frying pan and heat it up, then roast red chilli, bay leaf and methi seeds. After it starts crackling add all vegetables including sweet potato, brinjal, kaddu, drumstick, raw papaya, plantian stem and ridge gourd.
Cook for about 2 minutes, add salt and turmeric powder. Cook for 5 minutes on low heat.
Add poppy seed paste, mustard seeds paste and fry for 5 minutes. Add cumin powder and sugar. Add 1 cup of water, then covered and cook for 15 minutes or until vegetables are well cooked.
After 15 minutes add crispy bitter gourd slices and badi. Let it cook for about a minute.
After a minute, add the ginger paste. Cook for 5 minutes, then add ghee and milk. Let it boil, as it start boiling, switch of the gas. Sukto is ready, cool it before serving. It tastes best when it is cold and served with steamed rice.
Serve Sukto along with Steamed Rice for your weekday lunch. You can also make other vegetables along with this recipes such as Bengali Jhinge Narkol Chenchki or Aloo Posto to complete the meal.
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