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| Peper Sukto |
Bengali's eat their food one course at a time. Pure mustard oil, that pungent Bengali cooking medium has now given way to other mediums. The essence is in the use of ingredients and seasoning. For a balanced and healthy diet there must be six flavours on the plate -bitter, pungent, astringent, sour, salty and sweet. These stimulate the appetite, satisfy the palate and digest what has been eaten. Eating is a ritual in bengal.
Ingredients :
Raw papaya,medium size 1
Bitter Gourd,medium size 1
Black Mustard Seeds 1/4th tsp
Green chilly 2-4
White Mustard Paste 1tsp
Carrom Seeds Paste 1tsp
Ginger Paste 1tsp
Salt as per taste
Sugar as per taste
Milk 4 tbsp
Arraroot 1tsp
Ghee(Clarified Butter) 2 tsp
Method :
First peel and chop the raw papaya into small pieces and wash under running water.
Put to boil with half a cup of water. When soft, remove and keep aside.
Make mustard seed paste, carrom seed and ginger pastes with the help of a little water and keep aside.
Remove the large seeds from the bitter gourd if any and slice the bitter gourd finely .
Heat a wok. Add 1 tsp ghee and when hot, add 1/4th tsp mustard seed. Let it splatter and then add the bitter gourd and fry a bit.
Then add the mustard, carrom and ginger pastes.
Add salt and sugar according to taste. Saute.
Add the boiled papaya with the water and mix. Let it come to a boil.
Mix the arraroot with milk to make a smooth paste and add . This is done to thicken the gravy. This dish does not have too much gravy.
Sukto is served in room temperature.
It is served at lunch with plain rice.
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| Peper sukto |
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