Suktani(Sukto)

Ingredients :

Small Bitter Gourd  (ucche )                    1

Sweet Potato                                               1

Drum Sticks                                                2

Potato ,medium size                                  1

Ridged gourd (jhinge)                               2

Ribbed gourd (potol)                                 2

Broad Beans (sheem)                                2

Brinjal ,unpeeled                                        1 medium size

Raw banana plantains(kacha kala)          2

Pulse Dumplings (Bori)                             10-12

Mustard Oil                                                 10-12 tbsp

Ghee (clarified butter)                               1 tbsp

Bay Leaves                                                   2

Cumin seeds,whole                                     1/4 th tsp

Ginger Paste                                                 2 tsp

Whole black mustard seeds                       1 tsp

Carom seeds                                                 1/2 tsp

Salt                                                                 as per taste

Sugar                                                             1 tsp

Water                                                            2 1/2 cups

Coriander Powder                                      2 tbsp

Milk                                                              4tbsp

Flour                                                             1 tsp

Roasted Panch phoron                               1/4tsp

Method :

First of all  peel and chop all vegetables into one inch cubes. Remove seeds, if any from the bitter gourd and slice finely lengthwise. Grind mustard and carom seeds together to a paste and strain .

Heat oil in a wok and fry the pulse dumplings (bori) till golden. Remove to a dish.

Next fry the bitter gourd till light brown in the same oil,remove. Fry the raw banana pieces next.

Heat mustard oil in a wok until smoking. Reduce heat and add all the vegetables . Saute for 5 minutes. Add 4 tbsp water to the coriander powder and then mix to the vegetables. Also add ginger paste, mustard -carom seeds paste, sugar and salt to taste. Mix well . Add the water. When it boils cover and cook till vegetables are soft.

In a separate pan heat one tsp ghee. Add white cumin seeds and bay leaves. Add the vegetables with the water. Mix all. Also add the bori. Add flour to the milk and then add it to thicken the consistency of the dish. Serve at room temperature, after sprinkling the roasted powdered paanch phoron. 

Sukto