Sukto (শুক্তো)

 **Sukto** is a traditional Bengali dish known for its unique bitter-sweet taste, often served as a starter in Bengali meals. It is a vegetable stew with a mix of bitter gourd (karela) and other vegetables, cooked in a mildly spiced mustard and milk-based gravy. Here's a classic recipe for Sukto:

### Ingredients:

- **Bitter gourd (Karela)** – 1 medium-sized, sliced thinly

- **Eggplant (Baingan)** – 1 small, chopped

- **Raw banana** – 1, chopped

- **Potato** – 1 medium-sized, chopped

- **Drumsticks** – 2, cut into 2-inch pieces

- **Sweet potato** – 1 small, chopped

- **Ridge gourd (Jhinge)** – 1, peeled and chopped

- **Bori (dried lentil dumplings)** – 8-10 pieces (optional)

- **Milk** – 1/2 cup

- **Mustard paste** – 2 tbsp (soak mustard seeds in water and grind to a paste)

- **Ginger paste** – 1 tsp

- **Poppy seeds paste (optional)** – 1 tbsp

- **Panch phoron (Bengali five-spice mix)** – 1 tsp

- **Bay leaf** – 1

- **Dry red chilies** – 1

- **Ghee (clarified butter)** – 1 tbsp

- **Turmeric powder** – 1/2 tsp

- **Salt** – to taste

- **Sugar** – 1 tsp

- **Oil (mustard oil)** – 3 tbsp

- **Water** – as required

### Instructions:

1. **Fry the Bitter Gourd**:

   - Heat 1 tablespoon of mustard oil in a pan and fry the sliced bitter gourd until crispy. Set aside.

2. **Fry the Bori**:

   - In the same oil, fry the Bori until golden and crisp. Remove and set aside.

3. **Prepare the Vegetables**:

   - Heat the remaining oil in a kadhai or deep pan.

   - Add the bay leaf, dry red chili, and panch phoron. Let them splutter.

   - Add the chopped potatoes, raw banana, ridge gourd, drumsticks, sweet potato, and eggplant. Sauté the vegetables on medium heat for 5-6 minutes.

4. **Add Spices**:

   - Add turmeric powder, ginger paste, mustard paste, and poppy seed paste (if using). Mix well and sauté for a few more minutes until the raw smell of mustard disappears.

5. **Cook the Vegetables**:

   - Add about 2 cups of water and bring to a boil. Cover and cook on medium heat for 10-12 minutes or until the vegetables are cooked but not mushy.

6. **Add Milk**:

   - Lower the heat and pour in the milk. Stir continuously to prevent curdling. Let the Sukto simmer for another 4-5 minutes.

7. **Finish the Sukto**:

   - Add the fried bitter gourd and bori. Mix gently.

   - Add salt and sugar to balance the bitter taste. Adjust the seasoning according to your preference.

8. **Add Ghee**:

   - Finish with a drizzle of ghee and turn off the heat.

9. **Serve**:

   - Sukto is best served warm with steamed rice as a first course in a Bengali meal.

### Tips:

- You can also add vegetables like radish, flat beans, or papaya.

- Adjust the quantity of bitter gourd based on your tolerance for bitterness.

  

Enjoy the delicate flavors of this traditional Bengali dish!