Sukto, a complex stew is a test of a Bengali cook's abilities in the kitchen.
This mixed vegetable stew is a blend of many different tastes and textures that is made for festivities and occasions and is a no-onion no-garlic dish.
A starter or a Palate Cleanser served in tiny portions and is considered to be medicinally valuable.
Before we start about Sukto, let me tell you how I am making this delicious stew that I was sure no one will eat. Well, I am a part of Shhh Secretly Cooking and I am paired with Shobha. Shobha is a wonderful cook and you name it she has it on her blog.
Shobha gave me mustard oil and Kalonji as my secret ingredients. Shobha I gave her yoghurt and chilli powder, her response was this delicious mouth-watering Doi Maach.
With the ingredients, I made Sukto or Suktho who better for an authentic recipe than Sujata? Sujata has amazing sandesh recipes too!
Needless to say, the vegetable was loved a lot and the pickiest of eaters my daughter, Akanksha liked it.
Sukhto, as it is also called, and the most important vegetable that goes in your pan when making sukto is Bitter Gourd. In Eastern India kôrola or uchhe, forms of bitter gourd these are used but bitter gourd is a substitute for you and me. In spring you do use tender neem leaves. and your sukto is served in larger portions.
To make an authentic dudh sukto you will need besides milk, pumpkin, eggplant, raw/green banana, sweet potato, ridge gourd, drumstick or moringa.
As in any Bengali Cuisine Poppy seed paste and mustard paste and ghee play a major role. Remember however there is no green chilli used in it.
The addition of badi dried lentil dumplings and a spice called radhuni make Sukhto a perfect Bengali lunch recipe with rice.
Did I say serve sukto with rice, hey no you can serve it with Lucchi too. I stand corrected Suktho is served with rice only and as the first course. (Thanks Sujata).
The one ingredient that I love in East Indian Cooking is their Panch Phoran. A delicious and heady mix of 5 ingredients in equal proportions they are
- cumin seeds or jeera,
- methi seeds or fenugreek seeds,
- rai or mustard seeds,
- saunf or fennel seeds
- kalonji or onion seeds
to make your mixture just mix them up and store in a bottle.
Ingredients to make Sukto:
Bitter gourd: is important an ingredient. In Bengal, you can use kôrola or uchhe however In summer tender neem leaves are used.
Other Vegetables: pumpkin, eggplant, raw/green banana, sweet potato, ridge gourd, drumstick or moringa. Give or take a few are used.
Panch Phoran: an aromatic spice mixture of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.
Poppy seeds and mustard seed and saunf paste: in Bengali Cuisine Poppy seed paste and mustard paste and saunf play a major role.
Badi: also Bari these are sun-dried lentil dumplings that are deep-fried and used.
Radhuni: a spice that is available in Bengal is a game-changer but you can use Dill seeds or methi seeds.
Ginger: this gives the vegetable a great flavour. Do not skip.
Milk and flour: the binding agents of Sukto.
How to make Sukto:
How to make Sukto:- Soak the mustard seeds powder, saunf and poppy seeds separately in 2 teaspoon water. Grind to a fine paste the saunf, poppy seeds and ginger.
- Dry roast 1 teaspoon of panch phoran. Make a fine powder.
- Heat the mustard oil to smoking point.
- Fry each vegetable individually.Fry the baris. Set aside.
- Splutter in oil the panch phoran and bay leaf.
- Add all the veggies except the bitter gourd. Add the poppy saunf and ginger mix. Sauté till dry.
- Mix in salt, turmeric, mustard powder soaked in water.
- Add some water and cook till veggies are tender.
- Make a smooth lump free picture of the atta and milk. Add to the pan.
- Add the bitter gourd, mix. Drizzle the ghee and switch off the gas.
- Add the panch phoran powder on top.
- Serve hot with rice or Luchi.
How to make Sukto, a Bengali Vegetable Stew
Equipment
- Kadhai/wok
- Slotted Spoon
- Bowls
Ingredients
- 1 potato
- 4-5 beans
- 1 egg plant
- ½ cup carrots
- ½ cup pumpkin
- ¼ cup bitter gourd
- 2-3 Bari
- 4 tablespoon oil
- 2 bay leaves
- 2 teaspoon panch phoran
- Salt and sugar to taste
- ¼ teaspoon turmeric powder
- 1 tablespoon saunf
- 2 tablespoon poppy seeds
- 1 inch ginger
- 2 teaspoon mustard powder
- 1 tablespoon atta
- ½ cup milk
- 1 teaspoon ghee
Instructions
- Soak the mustard powder in 2 tablespoon water.
- Soak saunf and poppy seeds.
- Dry roast 1 teaspoon panch phoran cool and grind.
- Grind the poppy seeds, saunf and ginger to a smooth paste.
- Heat oil and fry all the vegetables separately.
- Fry the baris.
- Transfer all to a plate and set aside.
- In the same oil add panch phoran and bay leaf.
- Add the fried veggies except for bitter gourd.
- Add the poppy seed paste and sauté till dry.
- Add salt, sugar, turmeric and soaked mustard powder. Mix and saute.
- Add water and cook till all vegetables are tender.
- Mix milk, flour and make a lump-free mixture.
- Add to the pan along with the bitter gourd. mix.
- Pour the ghee on top.
- Switch off the gas and add the powdered panch phoran.
- Seve hot with rice or luchi.
Other Stews that may interest you:
- Qorma-e-Sabzi | How to make Spinach Stew
- Dal Dhokli| Stew of Dal and Wheat Flour Noodles
- Dhokar Dalna for North South Challenge
- Vegan Lebanese Chickpea Stew
Shobha Keshwani says
Very delicious and healthy dish from the Bengali cuisine. so many vegetables cooked together with freshly ground masala makes it so flavourful. Some also add badi to it
The Girl Next Door says
I had the pleasure of trying out Shukto on our visit to Kolkata, a few years ago, and simply loved it. Your version looks equally delicious and inviting!
I'd love to try out this Dudh Shukto some time. It's such a healthy dish, with a medley of vegetables going in.
ArchanaPotdar says
😀
The Girl Next Door says
I have had the chance to try shukto during a holiday in Calcutta, a few years ago. It was indeed interesting, though I never tried making it at home. Your shukto looks absolutely delicious! A healthy and flavourful preparation, wholesome with a lot of veggies going in.
ArchanaPotdar says
😀
Swati says
With So many veggies going into it, this one is must be a very nutritious treat and all the masala makes it more flavourful.. Lovely share!!
ArchanaPotdar says
Thanks, Swati.
Sujata Roy says
Wow Archana loved your sukto with perfectly thick gravy. Looks superbly delicious and flavorful. But we never serve it with luchi. Always serve bitter dish with rice. Start your meal with a dish like sukto, chochchori or machar ghonto etc followed by dal, bhaja, vegetables, non veg dishes and at last chutney, yogurt and sweet or dessert. Thanks for the mention dear. Your post tempting me to make sukto tomorrow ????
ArchanaPotdar says
O I saw some links serving luchi with sukto. Thanks will correct my post.
Vasusvegkitchen says
Sukto looks very tasty di, never tasted this sabzi. Veggies in mustard,saunf nd poppy seeds masala sounds healthy and tasty. I never added karela with other veggies. Bookmarking to try soon????.
ArchanaPotdar says
Thanks, Aruna. Tag me when you do.
Rafeeda - The Big Sweet Tooth says
This mixed vegetable sukto looks too good. I am glad that everybody loved it and ate it too... I have this problem at home for vegetables, just to get into their stomach is such a task...
ArchanaPotdar says
I hear you Rafeeda. Iknow about the uphill task.
Renu says
I would definitely love to try this recipe with so many healthy ingredients and so easy to make. Would love to pair it with some rotis.
ArchanaPotdar says
😀
Jayashree T.Rao says
Lovely recipe, shall try this sometime when I have all the assorted veggies. It pairs well both with rice and chapati.
ArchanaPotdar says
Thanks.
Seema Sriram says
When I was researching for Sukto, the variety was mind boggling. I am glad you made a drier version and I did a gravy version. Now we can swap recipes and try again. It is such a comfort recipe to have so will repeat it multiple times.
ArchanaPotdar says
I will definitely try the one with gravy sukto from your place. But will try it once the lockdown is moved.
Mayuri Patel says
Shukto is a part of every Bengali meal, well that is what I was told. I would have never thought of pairing bitter Karela with milk. An interesting recipe with so many different spices, am sure it must have tasted really good.
ArchanaPotdar says
Me too would not have thought of it, Mayuri. It tastes great you must try it.
sasmita says
We simply love this mix veg curry from bengal either in steam rice dal combo or even with roti ! You have prepared so well and love this dry version here
ArchanaPotdar says
Thanks, Sasmita.
NARMADHA says
Shukto looks so flavorful and all veggies nicely coated with masala is so delicious.
ArchanaPotdar says
Thanks.