Sukhto

A Famous Bengali Recipe of Mixed Vegetables.

Ingredients:

Bitter Gourd (Karela), cut into thin pieces - 20g
Pumpkin (sitaphal), cut into thin pieces - 50g
Potatoes, cut into thin pieces - 50g
Brinjals (baingan), cut into thin pieces - 50g
Drumsticks, cut into thin pieces - 20g
Banana (Raw), cut into thin pieces – 60g

Dal Wadis (Available at Shops) - 100g
Mustard Oil - 1/4 cup
Panch Phoran - 1 tsp
Bayleaf (Tej Patta) - 1
Ginger Paste - 1 tsp
Mustard Paste - 2 tsp
Milk - 1 tbsp
Sugar - 2 tsp
Salt – To taste
Water - 1/2 cup

Panch Phoran Preparation:

Mix equal quantities of fenugreek seeds (meethi dana), cumin seeds(jeera), fennel seeds(saunf), mustard seeds (sarson) and onion seeds (kalonji). Store in airtight jar and use as and when required.

Procedure:

First deep fry the Dal Wadis until golden brown and keep aside. Take a kadai(wok) and heat oil in it. Once it is hot, add Panch Phoran and bayleaf. Sauté for few seconds. Add karela (bitter gourd), pumpkin, potatoes, brinjals, drum sticks and bananas and cook until they become tender and a little brown in colour. Add ginger paste, mustard paste(make it by washing mustard seeds in water and grinding to a paste by adding just enough water to get a paste like consistency), sugar and water. Cook covered for 20 minutes over a medium flame. Just before serving, heat through, stir in the milk and add the Dal Wadis. Cook just for a minute. Remove from the flame, transfer into a serving dish and serve hot. This dish is usually accompanied with steamed rice.