SUKTO

What you Need

·         1 Uchche or Bitter Gourd – 1 (cut into medium sized pieces)

·         Jhinge or Ridge Gourd –– 1 (cut into medium sized pieces)
Begun or Brinjal – 1 (cut into medium sized pieces)
KanchaKola or Raw Cooking Banana –– 1 (cut into medium sized pieces)

·         String Benas – 10 chopped
Potato – 1 (cut into medium sized pieces)

·         Sweet potato  - 1 medium sized (cut into medium sized pieces)

·         Drumstick- 3 Nos. (Cut into medium sized pieces)

·         Parwal (Pointed gourd) - 3 Nos. (Cut into medium sized pieces)

·         Green papaya- 150 grams (cut into medium sized pieces)

·         Radish- 1 (cut into medium sized pieces)

·         2 Carrot

  Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)

  

For Phoron or Tempering

 Tejpata or Bay Leaves – 4

Radhuni or Ajmund(Wild Celery)-1 small spoon

For Paste
Mustard seeds ~ 2tbsp soaked in water.
Poppy Seeds ~ 1 tbsp soaked in water
Ginger Paste ~ fresh grated ginger about 1 tbsp

Milk – 1/3 cup

Oil

Salt

Ghee

The procedure:

Cut all the vegetables in 1 ½ inches long to make ideal SUKTO.

Make a paste of mustard and poppy seeds

Make a paste of Ginger.

Heat oil in kadai and fry the bari and keepa aside.Heat mustard oil in a pan. Fry all the vegetables till half done. Keep them aside.Put Bay leaf and wild celery  to crackle in oil.

Add ginger paste,mustard and poppy paste .Stir fry for 3 minutes,then add all vegetables and fry.

Add the badi(bori),salt,water,mix them well.Add water as required, cover the pan with a lid and cook for 10 minutes in low heat.

Add Milk and Ghee and again cook for 5 minutes in low heat

Serve hot with steamed rice.