Dhokar Dalna
Sukto is a classic Bengali mixed vegetable dish with a hint of bitterness, cooked in a creamy, mildly spiced gravy using Sarfa Kachchi Ghani Mustard Oil for an authentic, aromatic flavor. Perfect as a starter in traditional meals.
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Sukto | Bengali Recipe
Ingredients
- 160 g shojne data (drumsticks)
- 120 g mishti alu (sweet potato)
- 100 g sheem (flat beans)
- 100 g brinjal
- 50 g korola (bitter gourd)
- 100 g potato
- 150 g kachkola (unripe bananas)
- 150 g kacha pepe (unripe papaya)
- 10 pcs dal’er bori (sundried lentil dumplings)
- 600 g water
- 60 g mustard oil
- 2 pcs bay leaves
- 2 pcs dry red chillies
- ½ tsp panch phoron
- 35 g ginger paste
- 25 g sorshe bata (fresh ground mustard paste)
- 15 g coconut (grated)
- 100 g milk
- ¼ tsp maida
- 20 g total salt
- 22 g sugar
- ½ tsp radhuni (finely ground)
- 10 g ghee
Instructions
Step 1: Prep the Vegetables
Cut all vegetables into 2-cm pieces. Divide into:
Group 1 (parboil): pepe, sheem, sweet potato, potato, and shojne data (5-cm lengths)
Group 2 (fry): brinjal, kachkola, and korola
Step 2: Parboil Group 1 Vegetables
Boil with 5 g salt in 600 g water for 15 minutes. Stir midway. Strain and reserve water.
Step 3: Fry Group 2 and Bori
Heat Sarfa Kachchi Ghani Mustard Oil. Fry bori, korola, kachkola, and brinjal till golden. Set aside.
Step 4: Prepare Tempering
In the same oil, add bay leaves and paanch phoron. Add ginger paste, then shorshe bata. Cook till oil separates, using reserved water if needed.
Step 5: Cook the Vegetables
Add boiled potatoes first, cook for 3 minutes. Then add remaining Group 1 veggies, fried kachkola and bori. Add 15 g salt, 22 g sugar, and grated coconut.
Step 6: Finish Cooking
Add reserved water. Gently mix in fried brinjal and korola. Pour in a milk-maida solution and simmer for 3–5 minutes.
Step 7: Final Touch
Sprinkle crushed radhuni, drizzle ghee, cover and let rest for a minute.
