How to make Sukto, a Bengali Vegetable Stew
A mixed vegetable stew that is served for lunch and festive occasions.
Servings: 4
Calories:
Equipment
- Slotted Spoon
Ingredients
- 1 Potatoes
- 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 to taste
- Sugar to taste
- ¼ teaspoon turmeric powder
- 1 tablespoon saunf
- 2 tablespoon poppy seeds
- 1 inch ginger
- 2 teaspoon mustard powder
- 1 tablespoon whole-wheat flour 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.