Sukto (A traditional Bengali mixed vegetables)

Sukto

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Sukto (A traditional Bengali mixed vegetables)
Sukto is a vegetarian Bengali dish native to the land of Bengal famous for other delicious recipes. The recipe is a mix of many vegetables and altogether they impart a unique flavor . Without this typical Bengali menu is just incomplete. It is very popular in Bangladesh & West Bengal in India.
Sukto
Course Main Dish
Cuisine Bengali, Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Bengali, Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Sukto
Instructions
  1. Roast Panch Foron (Bengali five spice) in a pan, cool down and ground to powder. Keep aside.
  2. Soak and poppy seed in water for 10 minutes and make a paste
  3. Keep the raw banana dipped in water, or they will turn black. Cut all the vegetables lengthwise. Cut the beans into half.
  4. Heats oil a large pan or kadai. Fry the Bori/Lentil nuggets till brown. Take out with spatula and keep aside.
  5. In the same oil fry all the vegetables one by one, till the brown color. Fry each vegetable separately. Fry the bitter gourd at the end.
  6. Keep the fried bitter gourd and fried egg plant separate.
  7. In the same oil add bay leaves and dry red chili, cook for 1 min. Add ginger paste and celery seed (Randhuni); cook for 2 min on medium heat.
  8. Add all the fried vegetables except bitter gourd and eggplant. Add salt and mix well. Add water and let boil.
  9. Cover the pan and reduce the heat. Cook till the vegetables are done.
  10. Add fried Bori/Lentil nuggets. Add poppy seed paste, mix well. Cook covered for 5 min over medium heat.
  11. Add the fried bitter gourd, eggplant. Add milk and cook for another 2-3 min.
  12. Add sugar to adjust the bitterness. Add ghee/clarified butter. Check seasoning and adjust accordingly.
  13. Sprinkle the roasted and ground Panch Foron (Bengali five spice) powder. Serve hot with steamed rice. It is to be eaten at the beginning of a course and served during lunch or a day meal.
Recipe Notes

Panch foron is a mix of five spices, fenugreek (methi), nigella seed (kalo jire), fennel (mouri), black mustard (kalo sorse), celery seed (randhuni)



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