Three lesser known Bengali Sukto to delicious to ignore

Sukto

 is a traditional Bengali dish.  It is a sweet and bitter combination in taste. A variety of vegetables are used in this recipe. There are no hard and strict rules for cooking shukto, every Bengali family has different types of shukto cooking method

 The sukta recipe I am going to write today is usually our family inheritance recipe, which I learned from my mother-in-law. 

Jute leave sukto ( Pat pata)

Ingredients

1 Begun / Eggplants( Bringle)

Pat shak ( Jute leaves )250 gm

1 Kanchkola/  Raw Cooking Banana (Small)

2 Potato/ Aloo (Medium)

2 Sweet Potato/ Ranga Aloo

2 Drumsticks/ Danta(Sojne

1 White radish/ Mula

5 Sheem/ Hyacinth Beans

10-15 Bori

2 Tbsp. Poppy seeds/Posto

1 Tbsp. Mustard Seed

2 Tbsp. Ginger paste

1 Tsp. Panchphoran/ Bengali Five Spices

1 Tsp . Radhuni 

1 Tbsp. Sugar

1 Tsp. Salt

4 Tbsp. Mustard Oil for Frying and Tempering

1 Tbsp. Ghee/clarified butter

1 Cup Milk( Coconut )

4 cup Water

Soak both black mustard and poppy seeds in water for 15 minutes.

Make a smooth mixture of poppy and mustard seeds separately in the food processor. Stain  this mixture with a thin cloth and set aside. Wash the jute leaves well in warm water mixed with salt. Sprinkle salt on the jute vegetables

Wash all the vegetables and cut them into long pieces (1/2 ") and peel the data (dramatic) and cut it into 1 inch pieces.

Heat the mustard oil in a nonstick Kadai . First, fry the bori   till golden brown and keep them aside. Add a little black mustard seeds , panchforan and radhuni in that oil. When the aroma comes out, add vegetables one by one . Put the oven on medium heat or low heat . 

 Fry the green bananas, potatoes and sweet potatoes, drumsticks, white radish and hyacinth beans Bringle  together well.Put a little salt in the vegetables. When the water comes out, add ginger paste and cook for 3 minutes. Add the jute leaves  and cook on high heat for 6 minutes. Now add the masters & poppy seed  paste and stir again for about 2 minutes. Now add sugar to taste and cook again for 1-2 minutes.

Now mix coconut milk and water and put it in a bowl. (If coconut milk is not available, you can use normal milk.) Now cover the Kadai  and cook on low heat till all the vegetables are cooked well.

Check the water level and add some more water if necessary as this sukta should have enough broth. Now take a look at the taste of salt and sweet.  Add coconut milk. Stir for 2 minutes and add good scented ghee and cook for about 2 minutes and turn off the flame.

Shukto ready to serve.

Serve hot with steamed rice to start the meal.

Sojne phooler sukto ( Moringa Flower)

Ingredients

1 Sojne phool( Moringa Flower )200 gm

2  Motor Dal paste 1/2 cup ( peas split )

3 Misti  Alu( sweet potato) 1cup ( cubes )

4  Alu (potato) 1/2 cup ( cubes )

5  Begun (Bringle) 1 cup ( cubes )

6   Jhinga (Ridged gourd) 1 cup  ( cubes )

 

7 Methi (Fenugreek seeds ) 1/2 Tsp

8   Sorse paste (Mustered  paste ) 3 Tsp

9 Ada paste ( Ginger  paste ) 2 Tsp

10 Radhuni 1/2 Tsp( Dry roast and make a fine powder )

11 Mustered oil 3 Tablespoon , Salt & Sugar as per taste .

11 2 dried red chili ( Sukhno Lanka)

To begin making the Sukto Recipe, Firstly clean Sojne phool ( Moringa Flower ) in Salt water and set aside .Then  make Peas split paste (motor dal bata ) dumling . In a frying pan heat mustard oil. Fry peas split dumplings until it turns golden brown in colour. In same oil fry Sojne phool lightly .

Add 1 tablespoon more oil on frying pan and heat it up, then roast red chilli, and methi seeds. After it starts crackling add all vegetables including sweet potato, brinjal, potato ridge gourd.

Cook for about 2 minutes, add salt and . Cook for 5 minutes on low heat.

Add , mustard seeds paste and fry for 5 minutes. Add sugar & 1 cup of luke warm water, then covered and cook for 15 minutes or until all vegetables are well cooked.

After 15 minutes add lightly fried sojne phool and ginger paste . Let it cook for about 5 minute. 

After 5 minute add Crisp dumplings & cook for 5 minutes more .Just look at the water level .Add Luke worm water if needed . It will not be too thik or too thin. Check the salt measurement  Then add 1 teaspoon ghee Let it boil, as it start boiling, switch of the gas. Sprinkle  roasted Radhuni powder .Sukto is ready, cool it before serving. It tastes best when Tulsiserved with steamed Rice .

Indian cheekweed , kangkong ( Gima Shak) & Cucumber ( shosha ) Sukto .

Ingredients 

1 Rype Cucumber(paka  shosha ) Roughly chopped  3 cup

2 . kangkong  ( Gima Shak ) 250 clean with worm water then finely chopped .

3 Split peas paste ( Motor dal bata ) 3 Tablespoon

4 .Paanchphoron ( Bengali 5 spices mix )1/2 Teaspoon

5 . Poppy seed & Mustered seed paste ( Sorse o Posto bata ) 3 Tablespoon .

 

6  Ginger paste ( Ada bata ) 2 Teaspoon

7.  Methi ( Fenugreek seeds ) 1/2 Teaspoon 

8 . Mustered oil 3 Tablespoon Salt and sugar as per taste.

9. Radhuni ( Dry roast and make a fine powder ) 1 Teaspoon

10. Coconut milk 1/4 cup ( You can use normal milk also )

 First wash vegetables properly . Put a little  salt  on Gima Shak ( kangkong )Now take a pan, place it on medium heat, let it gets hot, add mustard oil to it.When the oil gets hot make peas split paste dumpling 

 add  to the Kadai  and fry it to get a nice golden brown colour of it. Remove the dumpling from the pan and keep it aside .

 In the same oil add paanch phoron & Methi   to it for tempering in the oil.When the aroma starts coming from the paanch phoron, add the Cucumber in it and sauté it a little.Then add  poppy seed & Mustered seed paste and mix it well together and sauté it for few more minutes. Now add  Gima Shak  & Ginger paste . Cook it 5 more minutes .

Next, add salt and sugar to the pan and give a good stir.When the oil will start separating from the masalas then add 1 cup inof water to it and bring it to boil. 

Once the water starts to boil,   add  dal er bora( split peas dumpling ) to it, stir it well. cover the pan and let it boil on low  flame for 10 mins. After that add coconut milk .Stair it for 5 minutes .

Now check the gravy consistency . The gravy should be medium thik . Add some Luke warm water if needed . Check the salt this time.

And lastly, add 1 tbsp of ghee or butter to it and give a quick mix. Cook it for just a few seconds and turn off the flame . Sprinkle Radhuni powder and  Cover the pan with a lid to spread the aroma of ghee .Shukto is ready to serve . 

Try this recipe at home and don’t forget to inform  me  your valuable views  by writing it down in the comment section .

Thank u