Bengali Sukto Recipe – Mixed Vegetable Curry
Bengali Sukto is a comforting, slightly bitter mixed vegetable curry that beautifully captures the essence of Bengali cuisine with its unique blend of flavors. This vegetarian dish is made using a variety of seasonal vegetables and seasoned with spices like mustard seeds, poppy seeds, and a touch of sugar to balance the bitterness of ingredients like bitter gourd. Traditionally served with steamed rice, Sukto offers a perfect balance of textures and flavors that is both nutritious and satisfying.
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 | 1/2 cup, diced |
| Ridge Gourd (Turai / Peerkangai) | 1/2 cup, diced |
| Badi (Dried Lentil Dumplings) | As required |
| Plantain Stem | 1 cup, julienne |
| Mustard Seeds (paste) | 1 tablespoon |
| Poppy Seeds (paste) | 2 tablespoons |
| Sugar | 1 tablespoon |
| Milk | 1/2 cup |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Dry Red Chilli | 1, whole |
| Bay Leaf (Tej Patta) | 1, whole |
| Ginger (paste) | 1 tablespoon |
| Ghee | 1 tablespoon |
| Mustard Oil | As required |
| Salt | For seasoning |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fiber | 6 g |
| Sugars | 5 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 5 mg |
| Sodium | 250 mg |
| Calcium | 45 mg |
| Iron | 2 mg |
Note: Nutritional values may vary based on the type and quantity of ingredients used.
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 20 minutes |
| Cooking | 35 minutes |
| Total | 55 minutes |
Instructions
Step 1: Begin by heating mustard oil in a frying pan. Once the oil is hot, add the badi (dried lentil dumplings) and fry until they turn light brown. Remove them from the pan and set aside.
Step 2: In the same oil, add the sliced bitter gourd (karela) and fry until the pieces become crispy. Once fried, drain on a paper towel and keep aside.
Step 3: Add a tablespoon more of mustard oil to the frying pan and heat it. Next, add the dry red chili, bay leaf, and methi seeds. Roast them until they start crackling, releasing their aromatic flavors.
Step 4: Add the vegetables to the pan, including sweet potato, brinjal (eggplant), kaddu (pumpkin), drumstick, raw papaya, ridge gourd, and plantain stem. Stir-fry for about 2 minutes, ensuring the vegetables are well-mixed and coated with the oil and spices.
Step 5: Sprinkle in the turmeric powder and salt, then cook the vegetables on low heat for about 5 minutes, allowing the flavors to meld.
Step 6: Add the poppy seed paste and mustard seed paste to the pan, and cook for an additional 5 minutes. Stir in the cumin powder and sugar, which will balance the bitterness of the vegetables.
Step 7: Pour in 1 cup of water, then cover the pan and let the curry simmer for about 15 minutes or until the vegetables are tender.
Step 8: After 15 minutes, add the crispy bitter gourd slices and the fried badi. Stir gently to combine and cook for another minute to integrate the flavors.
Step 9: Add the ginger paste and cook for 5 more minutes. This step adds a warming, fragrant flavor to the curry.
Step 10: Stir in the ghee and milk, and bring the curry to a boil. Once it begins to bubble, turn off the heat and let the curry cool slightly before serving.
Step 11: Allow the Sukto to cool before serving. It tastes best when served cold, making it a refreshing addition to your meal.
How to Serve
Sukto is best served as part of a Bengali lunch, alongside steamed rice for a traditional meal. It pairs wonderfully with other Bengali dishes such as Jhinge Narkol Chenchki (ridge gourd with coconut) or Aloo Posto (potatoes with poppy seeds). The slightly bitter flavor of Sukto, when combined with the sweetness of the sweet potato and the richness of the milk and ghee, creates a well-rounded, satisfying dish.
This dish can also be enjoyed with a simple vegetable dal or a side of Indian bread like roti for a more hearty meal. Suktoβs delicate balance of bitter, sweet, and savory flavors will be sure to impress your family and guests.
Tips & Variations
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Vegetable Variations: While Sukto traditionally includes a mix of vegetables such as bitter gourd, sweet potato, and pumpkin, you can add or omit vegetables based on whatβs available to you. Common substitutions include adding potatoes, cauliflower, or carrots.
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Spice Level: Adjust the number of dry red chilies based on your preferred spice level. You can also add green chilies for a more pungent flavor.
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For a Richer Flavor: If you prefer a creamier version, you can increase the amount of milk or even add a spoonful of coconut milk towards the end of cooking.
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Badi (Lentil Dumplings): The badi gives Sukto its signature earthy flavor. If you donβt have badi, you can substitute with fried moong dal fritters or even tofu cubes for a vegetarian protein alternative.
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Vegan Version: To make Sukto vegan, simply substitute ghee with more mustard oil and ensure the milk used is plant-based, such as almond or coconut milk.
This Bengali Sukto recipe will bring a touch of traditional Bengali flavors to your home, allowing you to savor the culinary diversity of India in the comfort of your kitchen. Enjoy it as part of a wholesome, balanced meal that highlights the beauty of local, seasonal vegetables.
