Bengali Sukto Recipe – A Mixed Vegetable Curry
Description
Sukto is a traditional Bengali vegetable medley, cherished for its distinctive bittersweet taste. A classic comfort dish in Bengali households, it combines an assortment of vegetables such as bitter gourd, sweet potato, plantain, eggplant, ridge gourd, raw papaya, pumpkin, and drumsticks. The star of the dish is the bitter gourd, also known as karela or pavakkai, which adds a delightful bitterness that balances the other mildly sweet and savory vegetables. The flavor profile is further enhanced by mustard oil, aromatic spices, and a hint of sweetness from sugar, making Sukto a flavorful and wholesome addition to any Bengali meal.
This dish pairs perfectly with steamed rice and is a great option for a satisfying and healthy lunch, offering an ideal balance of nutrients and flavors. It’s a dish that tastes best when served cool, allowing the flavors to meld together and create a rich, layered taste experience.
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 1, sliced |
| Sweet Potato | 1, julienne |
| Brinjal (Baingan/Eggplant) | 1 cup, diced |
| Kaddu (Parangikai/Pumpkin) | 1 cup, diced |
| Drumstick | 2, cut into 2-inch pieces |
| Raw Papaya | ½ cup, diced |
| Ridge Gourd (Turai/Peerkangai) | ½ cup, diced |
| Badi (Lentil Dumplings) | As required |
| Plantain Stem | 1 cup, julienne |
| Mustard Seeds (Rai/Kadugu) | 1 tbsp, paste |
| Poppy Seeds | 2 tbsp, paste |
| Sugar | 1 tbsp |
| Milk | ½ cup |
| Turmeric Powder (Haldi) | 2 tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Methi Seeds (Fenugreek Seeds) | 1 tsp |
| Dry Red Chilli | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Ginger | 1 tbsp, paste |
| Ghee | 1 tbsp |
| Mustard Oil | As required |
| Salt | For seasoning |
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Serving Size: 4 servings
Instructions
-
Prepare the Bitter Gourd:
Heat mustard oil in a frying pan over medium heat. Once hot, fry the badi (dried lentil dumplings) until they turn light brown. Remove them from the pan and set aside. In the same oil, fry the bitter gourd slices until crispy. Drain the fried pieces on a paper towel and set aside for later use. -
Roast Spices:
In the same pan, add a tablespoon of mustard oil. Heat the oil, then add the dry red chili, bay leaf, and methi seeds. Once the spices begin to crackle, add the vegetables – sweet potato, brinjal, kaddu, drumstick, raw papaya, plantain stem, and ridge gourd. Sauté the vegetables for about 2 minutes. -
Cook the Vegetables:
Add salt and turmeric powder to the pan, stir well, and cook the vegetables on low heat for about 5 minutes. This allows the vegetables to soften slightly. -
Add Poppy Seed and Mustard Seed Paste:
Stir in the poppy seed paste and mustard seed paste, frying for another 5 minutes. This paste is crucial for giving the dish its distinctive flavor. Add the cumin powder and sugar at this stage, continuing to stir. -
Simmer the Curry:
Add 1 cup of water, cover the pan, and cook the mixture for about 15 minutes, or until the vegetables are well-cooked and tender. Keep an eye on the water levels and adjust if necessary to ensure the curry doesn’t dry out. -
Incorporate the Fried Ingredients:
After 15 minutes of cooking, add the crispy bitter gourd slices and the fried badi to the curry. Stir them gently to combine with the cooked vegetables. Let it cook for an additional minute. -
Finish the Dish:
Stir in the ginger paste and cook for another 5 minutes, allowing the flavors to meld. Add ghee and milk, and let the curry come to a gentle boil. As it begins to boil, switch off the heat and let the curry rest for a few minutes. -
Serve:
Sukto is traditionally served with steamed rice. It tastes best when allowed to cool slightly before serving. For a complete meal, consider pairing it with other classic Bengali dishes such as Jhinge Narkol Chenchki or Aloo Posto.
Tips for a Perfect Sukto
- Bitter Gourd: The key to achieving the right balance in Sukto is the bitter gourd. To reduce its bitterness, you can sprinkle some salt on the slices before frying, which will help draw out some of the bitterness.
- Milk: The addition of milk towards the end provides a creamy texture and a slight sweetness, which complements the bitterness of the gourd.
- Mustard Oil: Mustard oil is a staple in Bengali cooking and imparts a pungent flavor that is essential to authentic Sukto. If mustard oil is unavailable, you can substitute with vegetable oil, but the flavor will be different.
- Serving: Sukto is often served as a cold dish, which enhances its taste. The mix of spices and vegetables matures and deepens after resting, making it an ideal leftover dish for the next day.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 35g |
| Fat | 5g |
| Fiber | 6g |
| Sugars | 7g |
| Sodium | 150mg |
Sukto is a wonderful blend of flavors and textures, bringing together the best of Bengali cuisine in one comforting bowl. It’s a dish that encapsulates the essence of Bengali cooking – simple, yet deeply flavorful, with every bite telling a story of tradition and love for vegetables. This is a must-try for anyone wanting to explore the delights of Bengali vegetarian cooking!
