Veg: Sukto

Ingredients and Quantity (or Amount)

1. Bitter melon (uchchey) (1 piece)

2. Green gourd (jhingey) (12 medium sized)

3. Egg Plant (1 piece)

4. Sweet Potato (1 piece)

5. Long Bean (5 pieces)

6. Radish (1 piece)

7. Potato (1 medium sized)

8. Radhuni Paste (1 teaspoon)

9. Whole mustard seed (1 teaspoon)

10. Bay leaf (2 pieces)

11. Oil (2 teaspoons)

12. Ghee (1 tablespoon)

13. Milk (1/2 cup)

14. Ginger paste (1 ½ tablespoons)

15. Salt (to taste)

16. Sugar (1 tablespoon)

17. Croutons (Bori) (10 pieces)

18. Fenugreek seeds (1/2 teaspoon)

19. Poppy Seed (2 teaspoons)

Method: 

Cut bitter melon into small pieces, wash and set aside. Cut all the remaining vegetable into 1 inch long pieces, wash and set aside. 

Heat a skillet on medium flame and add oil. Stir fry all vegetable and set aside. In the same oil, fry the croutons or bori in a low flame and set aside. 

Add bay leaves, mustard seeds and fenugreek seeds. 

In one cup of water mix the poppy seeds, ginger and radhuni paste and pour it in the skillet. When it starts to boil, add all the vegetable and add one cup of water. 

When vegetable is tender add one cup of milk, add salt, sugar and the croutons or the bori’s. When the liquid gets thickened, add ghee. Turn the heat off and let it stand for a 2-3 minutes. Then move the contents of the skillet into a serving bowl. 

Serve with white rice for best effect. 

© 2020 Sati Mukherjee. All Rights Reserved