Ingredients: Karela (Bitter Gourd/ Pavakkai) - sliced, Sweet Potato - julienne, cup Brinjal (Baingan / Eggplant) - diced, cup Kaddu (Parangikai/ Pumpkin) - diced, Drumstick - cut into 2 inch pieces, cup Raw papaya - diced, cup Ridge Gourd (Turai/ Peerkangai) - diced, (wadi) - as required, cup Plantain Stem - julienne, tablespoon Mustard seeds - paste, tablespoon Poppy seeds - paste, tablespoon Sugar, cup Milk, teaspoon Turmeric powder (Haldi), teaspoon Cumin powder (Jeera), teaspoon Methi Seeds (Fenugreek Seeds), Dry Red Chilli, Bay leaf (tej patta), tablespoon Ginger - paste, tablespoon Ghee, oil - as required, - for seasoning, Vegetarian diet
Instructions: To begin making the Sukto Recipe, in a frying pan heat mustard oil. Fry badi/dried lentil dumplings until it turns light brown in colour. In same oil fry bitter gourd slices until crispy. Drain in a paper towel and keep aside.Add 1 tablespoon more oil on frying pan and heat it up, then roast red chilli, bay leaf and methi seeds. After it starts crackling add all vegetables including sweet potato, brinjal, kaddu, drumstick, raw papaya, plantian stem and ridge gourd.Cook for about 2 minutes, add salt and turmeric powder. Cook for 5 minutes on low heat.Add poppy seed paste, mustard seeds paste and fry for 5 minutes. Add cumin powder and sugar. Add 1 cup of water, then covered and cook for 15 minutes or until vegetables are well cooked.After 15 minutes add crispy bitter gourd slices and badi. Let it cook for about a minute.After a minute, add the ginger paste. Cook for 5 minutes, then add ghee and milk. Let it boil, as it start boiling, switch of the gas. Sukto is ready, cool it before serving. It tastes best when it is cold and served with steamed rice.Serve Sukto along with Steamed Rice for your weekday lunch. You can also make other vegetables along with this recipes such as Bengali Jhinge Narkol Chenchki or Aloo Posto to complete the meal.