- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 20
Cook Time : 35
Total Time : 55
Ingredients
Serves 2
Bitter gourd(slices) 1 nos
Sweet Potato(julienne) 1 nos
Eggplant,diced 1 cups
Drum Stick 10 piece
Raw Papaya,diced 1/2 cups
Ridge Gourd,diced 1/2 cups
Plantain(julienne) 1 cups
Mustard Seed Paste 1/2 tbsp
Sugar 1 tbsp
Poppy Seed PAste 1 tbsp
Milk 1/2 cups
turmeric powder 2 tsp
cumin powder 1 tsp
Radhuni/dill seeds/methi seeds 1 tsp
Whole Dry Red Chili 1 nos
Bay Leaf 1 nos
Ginger Paste 1 tbsp
Ghee 1 tbsp
Mustard Oil 1 tbsp
Salt 1/2 tbsp
Badi/Dry Lentil Dumplings 5-6 nos
Directions
In a frying pan heat mustard oil. Fry badi/dry lentil dumplings light brown. In same oil fry bitter gourd slices until crispy. Drain in a paper towel and keep aside.
Add 1 tbsp more oil on frying pan and heat it up,then roast whole red chili,bay leaf and radhuni. After it starts crackling add all vegetables. Fry a bit then add salt and turmeric powder. Cook for 5 minutes in low heat.
Add poppy seed paste and mustard seed paste and fry for 5 minutes. Add cumin powder and sugar. Add 1 cup water then covered and cook for 15 minutes or until vegetables are well cooked.
After 15 minutes add crispy bitter gourd slices and badi. Add ginger paste. Cook for 5 minutes then add ghee and milk. Let it boil,as it start boiling switch off the gas.
Sukto is ready,cool it before serving. It tastes best when it is cold and served with steamed rice.
Usashi Mandal
50 Recipes
