Shukto Recipe
Sukto is a unique Bengali preparation, which includes karela or bitter gourd. Different types of vegetables are used in this dish and that is why, it is very nutritious too. The most essential vegetables used in Sukto are, bitter gourd, eggplant, papaya, plantain etc. To make it more special, drumstick, radish etc are used sometimes. It is really a treat to your appetite.
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
| Bitter gourd | 1 Medium, finely sliced | |
| Eggplant | 1⁄2 Medium, 1-inch cubed | |
| Papaya | 1⁄2 Small, 1-inch cubed | |
| Sweet potato | 1 Small, 1-inch cubed | |
| Plantain | 1 Small, 1-inch cubed | |
| Drumsticks | 2 Medium, cut into 2-inches sticks | |
| Radish | 2 Large, 1-inch cubed | |
| Panch phoron | 1 Teaspoon (mixture of cumin seeds, fenugreek seeds, anise seeds, mustard seeds and black cumin seeds) | |
| Bay leaf | 2 Small | |
| Ginger paste | 1 Tablespoon | |
| Mustard paste | 1 Tablespoon | |
| Poppy seed paste | 1 Tablespoon | |
| Salt | To Taste | |
| Sugar | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Ghee | 1 Tablespoon (Optional) |
Nutrition Facts
Serving size
Calories 281 Calories from Fat 129
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 3.7 g18.3%
Trans Fat 0 g
Cholesterol 10.1 mg3.4%
Sodium 168.2 mg7%
Total Carbohydrates 35 g11.6%
Dietary Fiber 6.5 g25.9%
Sugars 14.6 g
Protein 5 g10.9%
Vitamin A 126.5% Vitamin C 110.6%
Calcium 9.3% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1) Wash the vegetables and cut as per the direction.
MAKING
2) In a skillet, add oil to heat.
3) When the oil is sufficiently hot, add the Panch Foron and Bay leaves to sauté for 1 minute.
4) Add the karela and sauté them over medium heat until turning to brown.
5) Add rest of the vegetables and thoroughly stir-fry them for 5-7 minutes.
6) Add the ginger paste and combine thoroughly with the vegetables.
7) Pour in water to cover all the vegetables.
8) Increase heat and bring the water to a boil.
9) Adjust seasoning with salt and sugar.
10) Cover, and reduce heat to simmer for 15 minutes or until all the vegetables are tender.
11) In a bowl, dilute the mustard and poppy seed paste by adding little water.
12) Pour the diluted paste into the skillet and combine thoroughly.
13) Simmer for 2 more minutes while stirring the vegetables.
14) Transfer on a large bowl and add the ghee on top, if using.
SERVING
15) Serve with warm rice as a starter of authentic Bengali meal.
1) Wash the vegetables and cut as per the direction.
MAKING
2) In a skillet, add oil to heat.
3) When the oil is sufficiently hot, add the Panch Foron and Bay leaves to sauté for 1 minute.
4) Add the karela and sauté them over medium heat until turning to brown.
5) Add rest of the vegetables and thoroughly stir-fry them for 5-7 minutes.
6) Add the ginger paste and combine thoroughly with the vegetables.
7) Pour in water to cover all the vegetables.
8) Increase heat and bring the water to a boil.
9) Adjust seasoning with salt and sugar.
10) Cover, and reduce heat to simmer for 15 minutes or until all the vegetables are tender.
11) In a bowl, dilute the mustard and poppy seed paste by adding little water.
12) Pour the diluted paste into the skillet and combine thoroughly.
13) Simmer for 2 more minutes while stirring the vegetables.
14) Transfer on a large bowl and add the ghee on top, if using.
SERVING
15) Serve with warm rice as a starter of authentic Bengali meal.
Chef
