Sukto (East or West Bengali Dish)

By Sadhu Sadher

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Ingredients:

• Karela – 1½ portion
• Brinjal (Eggplant) - ½ in number
• Potato - ½ (moderate size)
• Pumpkin - ½ to ¼ portions or use patal, Ol Kabi, Mulo (radish), Jhinge, and carrots.
• Raw Papaya (Green with skin peeled)- ½ or whole
• Raw Banana (Green with skin peeled and soaked in turmeric in water) - ½ to one.
• Cucumber (optional) - ½.
• Sajne Danta/Khari with skin peeled & cut into small sizes – 10-20 in number

(All these vegetables should be cut into pieces or diced into shape and kept separately on plates in the kitchen)

• Urad dal bari -5 to 10 in number
• Radhuni: a seed spice from West Bengal - 2 tsp (Use mustard seed if Radhuni is not available)
• Ginger-Jeera paste - 2 tsp
• Tejpatta - 2 in no
• Salt - to taste and use on the steps of cooking as required.
• Turmeric powder - 2 tsp
• Water - 1 cup or as required
• Sugar -1 or 2 tsp as required.
• Oil (Mustard or Olive) as required

Method for Bari Making:

To make ‘bari’, soak the ‘urad dal’ for 5- 6 hrs. Then make a paste in the liquidizer and add salt as required. Addition of spices like cumin seed (Jeera) or Garam Masala/ chili powder may be optional. Now butter a steel plate/China plate or use edible oil to prevent baris getting stuck and put the bari portions with your fingers as shaped required on the plate. Dry it in direct sun light but can cover with aluminum cover, and stored it in plastic bags or tin container. You can buy ‘Baris’ in any Indian grocery shop.

Cooking Sukto

Heat a pan; add oil. Add Radhini and tejpattas. When turned brown, add ginger jeera paste and fry for a while. Add all the vegetables one by one starting with brinjals and karela, potatoes, sweet potatoes etc. and fry with the masala, also you add salt and turmeric powder. After frying it add water and make sure to boil and cover with a tight lid for a few more minutes to prevent raw potatoes. Taste the salt and if liked add grinded ‘POSTO’ just before.

Now add ‘baris’ (May be half fried as optional choice) and covered for 10 minutes in a low gas-flame. You can add fried or roast jire, Mauri (aniseed), or posto (Poppy) seed on the surface before serving. Then add sugar and mix with vegetables and serve while still hot with cooked Basmati rice.

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