Tag: teto sukto

This is a traditional Teto Sukto, the bitter version of Sukto made with karela (bitter gourd) and a selection of seasonal vegetables.

Sukto is one of those Bengali dishes that brings back memories of sitting down to a traditional Bengali meal, where every dish has its place. A meal usually begins with something slightly bitter, eaten with a little rice before moving on to dal, vegetables, fish and meat, and finally chutney and sweets.

Sukto is often the first dish served. It has a gentle bitterness from karela (bitter gourd), balanced by vegetables, milk, ginger, mustard and posto (poppy seeds). There are no chillies in Sukto, and the flavour is deliberately subtle. It is not a dish that tries to overpower you—it is meant to gently awaken the palate at the beginning of a meal.

I have to admit that Teto Sukto was not an easy dish for me to get right. I tried recipes from my mother and grandmother and experimented with several other versions over the years. After many attempts, I finally found a combination that I really enjoy. This is the version I now make, using a mixture of summer vegetables, fried bodi and a delicate mustard and poppy seed paste.

Different Types of Sukto

There are several varieties of Sukto in Bengali cooking. Teto Sukto is the bitter vegetable version made with karela and other seasonal vegetables. There is also Macher Sukto, made with fish and vegetables, and Lau Sukto, where bottle gourd is cooked with milk, ginger and a few simple spices.

What all these versions have in common is that Sukto is traditionally made without chillies, giving it a delicate and distinctive flavour.

Vegetables for Teto Sukto

• Essential: karela, raw banana, eggplant and potato
• Usually added: danta/drumstick
• Other vegetables: potol, jhinge and raw papaya
• Substitute for danta: young pumpkin stems/shoots

Vegetables for Teto Sukto

The vegetables used in Sukto can vary depending on the season and what is available. For my Teto Sukto, I use a combination of bitter gourd and other summer vegetables.

The essential vegetables are karela (bitter gourd), kancha kela (raw banana), aloo (potato) and baigan (eggplant). Danta, usually the tender stem of the drumstick plant, is also traditionally used.

I also like to add potol (pointed gourd) and jhinge (ridged gourd). When danta is not available, young pumpkin stems, known as kumro doga, make a good substitute. Raw papaya can also be used.

You don’t have to use exactly the same combination of vegetables every time. Sukto is a wonderful way to use the seasonal vegetables available to you.

VEGETABLES I USED IN THIS RECIPE

HOW TO CUT THE OTHER VEGETABLES

POTOL (POINTED GOURD): Scrape the outer skin a little. Then peel some of the skin lengthwise. Leave rows of the dark green skin. Then cut off the 2 ends and cut in quarters along the length.

Aloo (Potato): Peel the skin and then cut it in quarters length wise.

Baigan ( eggplant): Make 2 inch long pieces.

Jhinge ( ridged gourd) : Remove the ridges. Cut off the 2 ends. Slice it in half along the length. Then, cut it in half again. Finally, cut into 2 inch size pieces.

Karela ( Bitter gourd) : Cut the ends and make 2 inch long thin slices. If the seeds are big and hard discard them

Wash all the vegetables and drain out all the water.

THE OTHER INGREDIENTS NEEDED

THE RECIPE

INGREDIENTS

I have measured the vegetables in grams because the size of vegetables vary. You don’t need to follow the weights precisely. Just make sure they are more or less close.

• 70g after it is cut Karela (bitter gourd)
• 50g peeled and cut Aloo ( potato)
• 60 g cut Potol (pointed gourd)
• 95g peeled and cut Jhinge (ridged gourd)
• 50g peeled and cut Kancha kela (raw banana, plantain)
• 100g cut Begoon (eggplant)
• 425g ( cut and cleaned) Vegetables all together the measurements below will be fine for about 500g vegetables.
• 20g ( cut ) Danta
• 10 pieces Bodi
• 1/2 teaspoon Kalo sorshe (Black mustard seeds0
• 1/2 teaspoon Sada sorshe ( yellow mustard seeds) Optional
• 1&1/2 Tablespoon of Posto (poppy seeds)
• 1to 2 teaspoon salt ( may need more)
• 1 teaspoon Chini (Sugar)
• 2 teaspoons Ada Bata ( Ginger ground or grated)
• 1 tablespoon Ghee ( clarified butter)
• 4 tablespoons Mustard oil
• 3/4 cup Milk

FOR THE PHORON( TARKA OR SEASONING)

1 or 2 Tej Patta (Bay leaf)

1 big pinch Sorshe ( black Mustard)

10 or 12 Methi seeds( Fenugreek seeds)

1 teaspoon Ada bata ( Ginger ground)

HOW TO MAKE THE SUKTO

• Heat 3 tablespoons of mustard oil in a kadai (wok or pan). Deep fry the bodi until they are golden brown. Take them out with a slotted spoon and keep aside, they will be used at the end.
• In the same oil fry the Karela slices till they slightly brown at the edges. Take them out and keep aside.
• Add the rest of the oil to the kadai. When it is hot, add the ingredients for the Phoron or Tarka (seasoning). Include Methi seeds, Mustard seeds, and tej patta. When the methi browns slightly and mustard stops spluttering add 1 tsp of the ginger ground (ada bata). The ginger will splutter a lot so be careful.
• Add all the vegetables, including the fried Karela, except the Danta, to the Kadai. Stir fry a few minutes.
• Add half the water and the 3/4 cup of milk, salt, sugar, posto and shorshe paste. Stir well the cover with a lid.
• Once it comes to a boil, lower the heat. Let it simmer for about 5 minutes. Then add the Danta.
• Cover again and let it cook till the vegetables are soft enough to cut with a spoon.
• You need to add the rest of the water if you find the gravy has dried. If you add water bring it to a boil.
• Add the fried Bodi and let the Sukto boil a minute or two.
• Add the rest of the ground ginger and stir well.
• Add the Ghee and take it off the heat and transfer it to a serving dish.

BHAJA MASALA , (this is optional ): Dry roast a Tablespoon of Panch Phoron on a pan. Continue roasting until the Jeera and Methi looks brown. Take the pan off the flame . Grind this after it has completely cooled. You can add 1/2 teaspoon of this to the Sukto at the end after the ginger and stir it in.