Sukto(Suktani).
A Bengali dish, very popular during summer. It’s subtle flavours overlaid with a faint bitter tone cleanses the palate for the Sunday feast to follow. Summer vegetables like Ridge Gourd, Bitter Gourd, Drum Stick, Egg Plant, Green Banana, Green Papaya, Parval etc are used in the preparation. It is very healthy, nutritious and full of the essential vitamins and minerals so necessary for our well being.
INGREDIENTS
Cut equal quantities of the vegetables mentioned above to make up about 750 gms total. Sliced potatoes, zucchini, pumpkin etc can be added to increase the bulk. Keep the sliced bitter gourd apart from the other vegetables.
Ingredients
2 Tabsp Ghee or Sunflower oil
¼ tsp Mustard seed
¼ tsp Fenugreek( Methi) seeds
¼ tsp Cumin seed
¼ tsp Black Cumin( Kala Jeera )
¼ tsp Coriander seed
2/3 tsp Ginger paste
4 Tabsp of Basmati rice, powdered and made in to thick paste with a little water
½ cup of milk & 3 tsp sugar
Salt to taste
PREPARATION
Heat oil in a deep pan, fry the bitter gourd, drain and keep aside. Now in the same oil, add all the spices together. You can also add 2 green chillies if you like the Shukto to be spicy. When the spices are brown reduce the heat and add the ginger paste and stir for a minute. Increase the heat and add all the sliced vegetables. Stir the vegetables well so that the spices and ginger paste coats everything well.
Add 2 cups of water and bring the mixture to the boil.
Add the rice paste & salt. Cook till the gravy is thick.
Now drop in the fried bitter gourd slices and the milk & sugar, stir.
Add 2 tsp of Ghee on the top of the cooked dish and serve with white rice.
(Disclaimer: be sure to cook enough quantities of the subsequent dishes because your guests are sure to tuck in as never before!)
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