A traditional Bengali recipe without which a typical Bengali menu is incomplete. Generally sukto has a biter taste with the addition of bitter gourd / leaves of pointed gourd (parwal / potol) but again sukto can be of various types with assorted vegetables. It is served with steamed rice.
- 10-12 badi / bori (small sundried cakes made from urad dal batter)
- 2 medium sized potatoes
- 2 small eggplant / aubergine / brinjals
- 2 small radish
- 1 green (raw) banana / kachha kela / kanchkola
- 2 small sweet potatoes / rangaloo
- 2 pointed gourd /parwal / potol
- 3 long drumstick, cut into 1-1/2” pieces
- 2 bitter gourd / uchchhe, finely chopped
- 2 tbsp wheat flour / atta
- 1-1/2 cup milk
- 1 tbsp poppy seeds
- 1 tbsp mustard seeds
- 1 green chilli
- 4 tbsp mustard oil (as required)
- 1 bay leaf
- 1-1/2 tsp panchphoron
- 2 tsp sugar
- 2 tsp salt (to taste)
- 2 dried red chillies
- 2 tbsp ghee
- Wash all the vegetables. Peel potatoes and raw banana. Peel radish, sweet potatoes, pointed gourd and drum sticks in strips (alternate - peel and keep skin).
- Cut the vegetables in half, lengthwise and then sideways (lengthwise).
- Dry roast the Panchphoron on a griddle / tawa. Cool and grind to a coarse powder. Keep aside.
- Blend mustard seeds, poppy seeds with a green chilli (add a little water) to form a smooth paste. Keep aside.
- Mix the wheat flour with the milk (ensure that there are no lumps). Keep aside.
- Heat 2 tbsp mustard oil in a pan. Saute and fry the badi till light brown. Keep aside. Fry the bittergourd till cooked and keep aside.
- Heat the rest of the mustard oil in the kadhai. Add the bay leaf, dry red chilli and panchphoron and let them splutter.
- Saute and fry the rest of the vegetables (except bittergourd). Add salt and sugar and stir fry for 5-7 minutes. When the vegetables are tender, add badi and water and bring to a boil.
- Add mustard – poppy seeds paste. Mix well. Cover the pan with a lid and, simmer and cook for 5-10 mins until all the vegetables are well cooked.
- Add the fried bittergourd, milk-wheat flour mixture & ghee and adjust the seasoning, mix well, bring to a boil and remove from flame.
- Transfer in a serving bowl. Sprinkle the ‘Panch phoron’ powder. Serve hot with steamed rice.
Cutting the vegetables is a key thing. Cut all the vegetables in 1 ½ inches long (sideways).
While frying the badis, don’t give too much oil as they tend to absorb the entire amount of oil.